Introducing: Chef Scott

Growing up in an Italian household in Pittsburgh PA, the two most important things to Chef Scott are family and a home-cooked meal. From a young age, Chef Scott was always helping his grandmother in the kitchen with various Italian meals and knew from a young age he wanted to pursue cooking, professionally. At the age of 15, he began his culinary journey washing dishes at a local Italian restaurant, Tivoli’s.

Soon after joining the culinary team at Tivoli’s, Chef Scott learned many recipes and skills from his mentor—Dominic Mor é —who was the executive head chef for the Italian embassy in Italy. Using the knowledge and skills he had learned, he was able to work his way up the chain at Tivoli’s and further his education. Chef Scott graduated culinary school in 1985, where he also completed a 6,000-hour apprenticeship program over three years. During this time, he became the head executive chef at Tivoli’s and held that position over many years until the restaurant's closing in 2007.

After leading culinary teams at various Italian restaurants in Pittsburgh, Chef Scott came to the Rail House Restaurant in 2019 to be the head executive chef. He specializes in Italian dishes, such as chicken Romano, pasta primavera, chicken marsala, and many others. When he’s not serving up delicious meals at Rail House, you can find Chef Scott on the golf course, fishing with friends, or spending time with his family.