Restaurant in MarinabaysandsRestaurant in Marinabaysands

LAVO

COMING SOON

Boasting locations in New York City and Las Vegas, LAVO from TAO Group merges fine dining with buzz-worthy day and nightlife. The Southern Italian menu from Chef Ralph Scamardella includes celebrity favorite dishes that have been featured on Food Network and The Travel Channel complemented by signature cocktails and an expansive wine list. Combining a bar, restaurant and indoor/outdoor lounge, LAVO at Mariana Bay Sands will offer a day to night dining experience in a voyeuristic space with incredible views of the Singapore skyline.
  • CHEF BIO

CHEF BIO

Chef Palph Scamardella at LAVO at Marina Bay Sands

Ralph Scamardella

After nearly three decades of cooking in the kitchens of some of the most esteemed restaurants in the world, Chef Scamardella’s serves as Chef/Partner overseeing the restaurants for the world renown restaurant and nightclub owners and operators, TAO Group.

Born and raised in an Italian-American household in Brooklyn, New York, Chef Scamardella received many of his values from his heritage. With a father who grew up on a farm in Naples, Italy, fresh ingredients were mandatory, even in New York City. It was not long before a young Chef Scamardella saw his family’s old world cuisine given a new home. 

Scamardella has truly had good fortune as a chef; with one opportunity seamlessly transitioning into another. He began his studies at New York City’s Technology Institute where Scamardella mastered the business of hotel and restaurant management. At the same time he acquired his culinary skills at French restaurant Plaza Hotel and later Le Cygne. Working under Sous Chef and mentor Daniel Boulud at Polo Restaurant, Scamardella honed his skills with one of the world’s true master chefs. 

Scamardella paved the way to distinction early; receiving his first two-star rating from the New York Times as Executive Chef at Vanessa’s restaurant. Scamardella went on to work for the owner of Vanessa’s restaurants in other locations including Ganni and Hoexters Market. Scamardella, as chef and partner, had a large hand in the success of the opening and driving concept behind Carmine’s. After nearly 15 years with his hands in several successful projects, Scamardella left the kitchen to consult for restaurants such as The Strip House, Harrah’s Casino, and Cessca. 

He then went on to become Chef/Partner for the TAO Group. Scamardella currently oversees restaurants in New York City, Las Vegas, and Los Angeles.