Chef Ed Scarpone’s culinary studies began in Bangkok, Thailand, at the Suan Dusit University. From there he spent time in Singapore at the At-Sunrice GlobalChef Academy where he dove deeper into Pan-Asian cuisine. After returning to the U.S., Scarpone graduated magna cum laude from Johnson & Wales University in Providence, Rhode Island, and then embarked on a number of restaurant experiences culminating in a position at Chef Daniel’s DB Bistro in New York City. The two years he spent as a chef de tournant at DB Bistro led to his role as sous chef at the Michelin-starred Café Boulud, and in 2014 he transplanted to DC to open DBGB Kitchen. Chef Ed then joined Fabio Trabocchi in the pursuit of Michelin acclaim at Fiola. This past year, he jumped on board the James Beard award winning team at Michael Schlow’s Restaurant Group.
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