Chef Cava

Scott (Chef Cava) is a classically trained chef and a graduate of the French Culinary Institute. Scott's career in the food service industry began long before culinary school. Scott began cooking professionally as a line cook at the famed New York City French restaurant, La Grenouille. While working at La Grenouille, the restaurant received 3 stars from the New York Times. After La Grenouille, he spent time cooking for several restaurants in Brooklyn and Manhattan before switching his focus to private dining. Scott is also an editorial content contributor and recipe tester for Food52.

We believe in sustainability and showcasing the best produce that the Northeast has to offer. We pride ourselves on cooking with the seasons and supporting local farmers and small vendors. All the proteins are free range & antibiotic free. Seafood is wild caught. All vegetables are locally sourced and if available organic. Our menus are ever evolving and we take pride in the relationships that we’ve built with local farmers and vendors for the very best ingredients and flavors. All menus are seasonal & personalized.