A passion for food led Scott Tacinelli away from a successful career as an advertising sales rep after eight years in the industry at CBS radio. The decision to pursue a different career path was made easier by the fulfillment working with food brought him.
Tacinelli enrolled in the French Culinary Institute while taking on a job as a cook at a local restaurant in New Jersey. Before graduation, he was hired as a line cook under Craig Koketsu at the newly opened Park Avenue Summer and quickly progressed, being promoted to sous chef a year later. In January 2011, chef Koketsu named Tacinelli chef de cuisine of Quality Meats, a modern steakhouse that has been named one of America's best new steakhouses by Details Magazine. It was at Quality Meats that Tacinelli developed and honed his leadership skills, running the day-to-day operations throughout the restaurant's back of house.
His success running Quality Meats placed Tacinelli in the ideal position to become the executive chef of Fourth Wall Restaurant's latest project Quality Italian. Having grown up in an Italian-American household, Tacinelli creatively draws on the food of his childhood as inspiration for Quality Italian's modern take on Italian American steakhouse fare.
Learn More About Scott Tacinelli
What is your earliest memory involving food or wine?
My earliest food memory is cooking with my Italian-American grandfather. We used to make sardine sandwiches.
If you've participated in the Festival before, what is your favorite SOBEWFF memory to date?
Our Quality Meats crew won for Best Dressed Burger at Burger Bash!
If you could cook with anyone in the world, who would it be?
I never leave home without my: