Having graduated from the Culinary Institute of America in 1988,
I went on to receive my Bachelors Degree in Hotel/Restaurant
Mangement from Farleigh Dickinson University. After college,
I worked as sous chef for the Tropicana Resort in Las Vegas.
Upon returning to the East Coast, I began to work at various top
restaurants in New York City. However, I really started to make a
name for myself when I returned to my home state of New Jersey
to work as executive chef at Papillion Restaurant in Nutley until
2003. Shortly after, I went to work as executive chef at Luce
Restaurant in Caldwell for nine years. Today, with the help of my
wife, Barbara, my mother, and my late father’s dear friends, the
Scannella family, I have been able to reach my life long dream
of owning my own restaurant, a place that I can call home.
Fish is my forte. I get my fish daily from Hunts Point. I also get
various special fish flown in such as Jon Dory & albino wild salmon.
I am very family oriented and it shows here at Cielo. My goal is,
through my food, to bring you back to your childhood or to a place
that has been a fond memory. Even if it only lingers for few hours, I
feel I have done my job.