Scott Cavagnaro, known as Chef Cava, is a classically trained chef and graduate of the prestigious French Culinary Institute. His extensive career in the culinary world began long before his formal education, having worked in every facet of the industry—from front-of-house to back-of-house, and in catering sales. Scott's professional cooking journey started as a line cook at the renowned New York City French restaurant, La Grenouille, where the restaurant earned a coveted 3-star rating from The New York Times. After his time at La Grenouille, he honed his craft at several celebrated restaurants in Brooklyn and Manhattan before shifting his focus to private dining. Additionally, Scott contributes as an editorial content writer and recipe tester for Food52.

Crudo of Long Island Scallops- Ramps, Radishes, Pickled Mustard Seeds — Crudo of Long Island Scallops - Ramps, Radishes, Pickled Mustard Seeds

Southern Italian Picnic- Summer Toast, Panelle, Arancini, Fregola Sarda, Meatballls, & Mazzola Italian Bread — Southern Italian Picnic - Summer Toast, Panelle, Arancini, Fregola Sarda, Meatballls & Mazzola Italian Bread

At Chef Cava, we are passionate about sustainability and showcasing the finest produce the Northeast has to offer. Our commitment to seasonality drives us to partner with local farmers and small vendors, ensuring the freshest ingredients for our dishes. We take pride in using only free-range, antibiotic-free proteins and wild-caught seafood. Our vegetables are locally sourced, and whenever possible, we prioritize organic options.

In The News

Sardel - Pommes Anna Recipe

Forbes Magazine - Chefs Share Their Favorite Recipes Using Parmigiano Reggiano

Catering & Sustainability- BLB Events

The New York Times - On Monday Night, He Serves Pasta

New York City Gritty, Episode 7

Our Hen House - Chef Cava Cooking Class