Ralph Scamardella

New York City

Modern Asian, French


Specialities

Modern Asian, French, Italian

About Ralph Scamardella

Ralph Scamardella is Chef and Partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country. As a leader in Asian fusion cooking, Scamardella continues to travel extensively throughout Asia to learn about native flavors.

Before joining Tao, Scamardella sharpened his culinary skills at the Plaza Hotel’s French restaurant and Polo restaurant under legendary chef Daniel Boulud. After that, he moved on to New York’s Italian staple Carmine’s which reflected the Italian influences from his childhood. (In fact, it was his Italian mother who taught him to cook, and his first dish was lentils and macaroni at the age of 12.) Scamardella graduated from New York City's Technology Institute.


Interview with Chef Ralph Scamardella



Ralph Scamardella's Video Tutorials

Vegetable Fried Rice

Ralph Scamardella
Easy

"This is one of those versatile dishes that you can pretty much do with any vegetable you like."

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Thai Barbecue Marinade

Ralph Scamardella
Easy

A well-rounded and light marinade that works beautifully over a variety of meats.

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Warm Asparagus Salad with Sesame Dressing and Crispy Brown Rice

Ralph Scamardella
Intermediate

Simple, fresh and flavorful, this dish is also perfect for vegan and vegetarian eaters.

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Thai Cucumber Salad

Ralph Scamardella
Easy

This flavorful salad serves as a great side dish, appetizer, or all on it's own.

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How to Fry

Ralph Scamardella
Easy

"Anything deep fried really has its own flavor."

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Tempura Dipping Sauce

Ralph Scamardella
Easy

"Four or five simple ingredients, and you can make it as spicy or light or sweet as you'd like."

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Grilled Thai Barbecue Chicken

Ralph Scamardella
Intermediate

A simple and unique twist on traditional grilled chicken.

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How to Make Tempura

Ralph Scamardella
Intermediate

"A classic Japanese fried item."

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