Scott Cacchiotti

RESIDENT CHEF, SUR LA TABLE

Graduated Culinary School at Midwest Culinary Institute at Cincinnati State with an Associate’s Degree in Culinary Arts.  Continued education for Food Science and Molecular Gastronomy at the University of Cincinnati. Started off working in the industry at Country Clubs; made the transfer into Fine Dining working at Local 127 (American Farm to Table) under Chef Steve Geddes in Downtown Cincinnati. Later took the opportunity to become Executive Chef at Brazenhead Irish Pub in Mason, OH. Got the unique opportunity to help open the Culinary program for Sur La Table in Rookwood Commons. Transferred to the Pentagon Row location in Arlington, VA as the Resident Chef. Teaching style is focused heavily on technique and the chemistry behind cooking; because it allows people to understand WHY things cook the way they do as well as HOW to cook them. “If you love to eat, then you have to learn how to cook.”