Ralph Scamardella

Expert Interview: Ralph Scamardella

Chef, Tao

What were your favorite foods growing up?
Difara pizza, steamed pork buns, Mom's meatballs and homemade gnocchi

When did you decide you wanted to be a chef?
Right after high school, I was working in small local restaurant, the Chefs best friend was the Chef at the Plaza hotel it was such an awesome experience at such a young age I said this is for me

If you didn't become a chef, what would you be?
An engineer; I went to a tech high school for just that.

Who/what has shaped your cooking the most over the years?
Two chefs—Jean Yves Piquet and Daniel Boulud—and my mother who did everything with love.

What are your favorite culinary weapons in the kitchen?
The set of knives I got on my trip to Tokyo, there was a stand in the fish market that made custom blades.

What are your signature dishes at Tao?
Peking Duck,Thai Stuffed Shrimp, Crispy Rice with Spicy Tuna

What is more important for a chef- technique or ingredients?
They are both equally important, if had to choose one ingredients. You can never save garbage produts

What is the one rule or value you try to instill in all of your staff?
Take pride in all you do, and ask yourself, "would you eat that?"

If I'm trying to watch my weight and I'm eating at Tao, what should I order to eat?
Sansho miso tuna grilled tuna with green peppercorn and miso sauce, Thai Fish Hot Pot (assorted seafood in spicy onion hot chili broth), seaweed salad

What was the most challenging meal you had to make? Why?
When I was the Sous Chef at the Polo, we did a dinner for Paul Bocuse. There were many chefs from France, so everything had to be perfect.

What was your worst restaurant disaster?
It was one new years eve, half the crew was drunk the other half pissed they had to work. The entrees went out and everyone got up to watch fireworks all the food came back and had to remade…175 people and hot soufflé was the dessert. Total disaster.

What is your least favorite food?
Calves Brains, I would have to prepare them everyday at Le Cygne for one customer who loved them. Disgusting

What is your beverage of choice?
Depends, cold AsahI beer, Super Tuscan Reds and San Pellegrino Water.

What are some recent dining and culinary trends you have been observing? Everyone is using Asian ingredients, no matter what type of cuisine

When you are not eating at the your own restaurant, where are you are eating? Restaurant Crispo; Frank and I go way back.

Which foreign country inspires your style most?
Thailand. The food and people are so vibrant, and the flavors are super clean and fresh.

What was the most spectacular meal you have ever had?
A small restaurant in the hills overlooking Rome. It was a small wine-storage barn turned into a restaurant. No menus—the food just kept coming. The grappa at the end made us feel like were in heaven. All local products…very simply prepared.

What is your best cooking tip for a home enthusiast?
Prep well, don't be afraid. Cooking is fun, so take your time!

What do you eat when you are home?
In the summer time, it's BBQ sausage, steaks and roasted peppers from the garden

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Expert Profile

After nearly three decades of cooking in the kitchens of some of the most esteemed restaurants in the world, Chef Scamardella's most recent endeavor is Corporate Executive Chef of Tao Restaurant.

Born and raised in an Italian-American household in Brooklyn, New York, Chef Scamardella received many of his values from his heritage. With a father who grew up on a farm in Naples, Italy, fresh ingredients were mandatory, even in New York City. It was not long before a young Chef Scamardella saw his family's old world cuisine given a new home.

The pairing of old and new is forefront in Chef Scamardella's work. In a market that is saturated with Asian fusion restaurants, Chef Scamardella is able to use first-hand experience from his travels to set him apart from the competition. His travels to Tokyo, Bangkok and Hong Kong influenced him greatly, exposing him to a deep cultural respect for food and tradition. His trip to Hong Kong even gave him the inspiration for a new curry creation of roasted rack of lamb with green massaman curry that has quickly become a Tao staple.

Scamardella has truly had good fortune as a chef; with one opportunity seamlessly transitioning into another. He began his studies at New York City's Technology Institute where Scamardella mastered the business of hotel and restaurant management. At the same time he acquired his culinary skills through work experiences at French restaurant Plaza Hotel and later Le Cygne. Working under Sous Chef and mentor Daniel Boulud at Polo Restaurant, Scamardella honed his skills with one of the world's true master chefs.

Scamardella paved the way to distinction early; receiving his first two-star rating from the New York Times as Executive Chef at Vanessa's restaurant. Scamardella went on to work for the owner of Vanessa's restaurants in other locations including Ganni and Hoexters Market. Scamardella, as chef and partner, had a large hand in the success of the opening and driving concept behind Carmine's and later Virgil's BBQ and Gabriela's Mexican. After nearly 15 years with his hands in several successful projects, Scamardella left the kitchen to consult for restaurants such as The Strip House, Harrah's Casino, and Cessca.

Chef Scamardella's experiences have cultivated into an exciting opportunity for both Scamardella and Tao Restaurant. Serving nearly 800 reservations a day, Chef Scamardella's food could easily get lost in the crowd; it is his respect for the history of Asian cuisine combined with his attention to detail that set his menu apart from the rest.