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Growing up in California surrounded by fresh produce and farmers markets, Chef Amalia Scatena was inspired to cook clean and bright flavors. She followed these passions to Florence, Italy, where she honed her Mediterranean cooking style and graduated with Head Chef honors from the Culinary Institute.
After graduation, she headed back to the states to work as chef de cuisine at Keswick Hall in Virginia, where the restaurant’s executive chef, Craig Hartman, served as her mentor. In 2011, Chef Scatena took on the role as executive chef at Pippin Hill Farm & Vineyards, located just outside of Charlottesville, Virginia, and under her leadership, Pippin Hill achieved an award-winning style of seasonal and sustainable cuisine.
In September of 2014, Chef Scatena relocated to Charleston, South Carolina to serve as the executive chef of Cannon Green. At Cannon Green, Chef Scatena prides herself on in-house production of pastas and breads. As part of the local food movement, Cannon Green and Cannon Green Artisan Catering, both led by Chef Scatena, have developed partnerships with Lowcountry farm purveyors to ensure they work with only the freshest ingredients that accentuate the true flavors of local and seasonally harvested products.
Since launching Cannon Green, Chef Scatena has been lauded locally and nationally for her culinary prowess. In 2015, she was nominated as one of Food & Wine’s “Peoples Best New Chefs” and has since received several glowing reviews from Charleston’s top reviewers.