Photo by Beth Kennedy
Photo by Beth Kennedy

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In a major switch-up, Chef Ed Scarpone now wears a chef coat for Schlow Restaurant Group. He left Fiola in December and previously ran the kitchen at DBGB Kitchen + Bar for more than two years. 

Michael Schlow‘s local restaurants include Casolare, Alta Strada, Calle Cinco, The Riggsby, and Tico. “Right now I’m a Schlow chef,” he says. “My first project will be going into The Riggsby, but I’ll be helping out with other projects in the future. I don’t really have a home right now. I’m going to be bouncing around.”

The Riggsby ushered in Jay Caputo as its executive chef in May but he has already left the company.

Schlow Restaurant Group has hired floating chefs who helps with quality control, menu development, and training across restaurants before. Chef Matt Adler joined the group from Osteria Morini to oversee all of the Italian restaurants and Pastry Chef Alex Levin travels the country to ensure dessert is a sweet ending.

Schlow has restaurants in Massachusetts, New Hampshire, Connecticut, California, Virginia, and D.C. 

Scarpone is happy to be working with Levin again. They once shared a kitchen at Café Boulud in New York. Teaming up again “is something we’ve always wanted to do,” Scarpone says. “It’s good to have people you know and trust.”

Schlow hired Scarpone in part because he’s looking to grow the company in the D.C. area. No word yet on next steps.