Scott Cioe has had two passions: music and food. After cultivating a love for pastry and baking at Scialo Bros. Bakery in Providence, Michael Mina’s Bourbon Steak and Café Boulud, he graduated from North Miami’s Johnson & Wales University. Scott honed his skills in the kitchens of Thomas Keller’s Bouchon Bakery as well as Lincoln Ristorante. In 2012, Scott joined Gordon Ramsay’s The London NYC as pastry sous chef and was promoted to Executive Pastry Chef, maintaining the restaurant’s two Michelin stars. Scott also helped open the Lure Fishbar in South Beach. As Executive Pastry Chef at Bevy, Scott has created a dessert menu that features his unique twist on American classics, sprinkled with Italian inspiration and French technique.