One of Our Renowned 2016 Chefs

As assistant professor in culinary arts at the CIA, Chef Giovanni Scappin inspires young culinarians everyday by setting a high standard of excellence that reflects his many years of restaurant experience. Indeed, he began his career as a young boy watching his father cook. Gianni says his father imparted an important lesson during those times. “He cooked, you see, with his soul,” Chef Scappin explains.”

The young Gianni studied at the Recoaro Terme Culinary Institute in Italy. After graduation, he worked in some of the best restaurants and hotels— learning about the regional cuisines of Italy. In 1983, his wanderlust brought him to America. As executive chef for Castellano in New York City, Gianni introduced Americans to such authentic iconic dishes as, foccacia, tiramisu, and risotto. He was asked to become the corporate chef for Bice Group, opening their restaurants in major cities all over the country and abroad. Recruited by famed restaurateur Pino Luongo, he eventually rose to oversee the operations of Luongo’s entire restaurant empire.

Having earned the reputation as one of Manhattan’s most respected interpreters of regional Italian cuisines, he was twice invited to serve as a guest chef at the James Beard House.

The CIA sought him out as a consultant when establishing Ristorante Caterina de’ Medici in the Colavita Center for Italian and Wine. Upon its completion, he was asked join the CIA faculty.

A man of boundless energy, Chef Scappin found time what on the faculty to open a number of highly successful Hudson Valley restaurants including Cucina in Woodstock, NY and most recently Market St. in Rhinebeck, NY In between training aspiring chefs and launching new restaurants, Chef Scappin has found time to co-author notable cookbooks.