Chef Philippe Scouarnec, Chef, was born and raised in Brittany, France which is in the northwestern coastal section of France. His culinary mastery was obtained at the St. Meen Le Grand School of Notre Dame in Brittany, France from 1977 to 1979. His love for travel started at a very young age. After graduating, he entered an accelerated program in apprenticeship which took him to Munich, Germany for eight months. Show More After he traveled and worked just outside Paris as chef de partie and Sous Chef in two separate 2 and 3 star Michelin star restaurants with Alan Passard and Dominque Toulousy respectively. But his passion was to travel to the USA, and so in 1986 he ventured to the tri-state area and worked as Chef at the La Cappanina Restaurant in Chestnut Ridge, NY. There Phillippe met his longtime friend, Daut (who worked at Xaviers in Piermont), and together they worked for Restauranteur Peter Kelly (Philippe worked at The Garrison Golf Course’s restaurant, Il Cigne.) From there, Philippe was transferred to Peter Kelly’s “Freelance Café of Piermont” where Philippe created delicious meals for over 10 years. Upon leaving Piermont, Philippe helped with the opening of a colleague’s restaurant in Highland Mills, NY. He was recognized in 2013 & 2015 for “Best Chef of America” award. In 2016 Chef Philippe created his own business, “Chef On The Go 10956”, designed for his services as a Private Chef for special events, Tasting menus and well as cooking lessons. And now Chef Philippe has brought his business “Chef On The Go” as well as his talents and world knowledge, to Marcello’s Ristorante. Chef Philippe is available to showcase his expertise from elaborate wine-pairing Chef Tables where you choose the menu to just having fun with friends at his cooking classes. Chef Philippe is also available for your on premises catering needs as well.
