Find your cullinary voice

Anthony Scotto

Anthony Scotto is an alumnus of the Institute of Culinary Education.Chef de Cuisine, Fish & Game, Hudson, NY
Culinary Arts, 2004

Anthony Scotto did his externship at Lupa Osteria Romana, and continued to work as part of the Batali-Bastianich restaurant empire, eventually rising to Chef de Cuisine at Del Posto. Scotto then joined Michael White’s AltaMarea Group, which launched Campagna restaurant in the Richard Gere-owned, Relais & Chateaux property Bedford Post Inn in Westchester, of which Scotto was Executive Sous Chef.

After Bedford Post Inn, Scotto went abroad to Milan, Italy, to open a Joe Bastianich project, Ricci, as Executive Chef. He now is back stateside in Hudson, NY, working as Chef de Cuisine for the critically-acclaimed Fish & Game.

When asked about his culinary voice, he says, “ICE gave me the opportunity to quickly get my degree and move into the culinary field within a year. The instructors guided me to an appropriate extern site that fit my abilities, and cuisine I wanted to be a part of.” Scotto’s advice for culinary students is “Use your free time to work, and research what you want to do. There is a growing list of things to learn in this profession. It is important to be humble, and keep this in mind.” 

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