Today we’d like to introduce you to Dustin Scaccetti.
Hi Dustin, so excited to have you with us today. What can you tell us about your story?
Apprenticeship…Journey to Becoming A Chef
My story begins with my alumni, the Culinary Institute of America.
I was groomed and trained by the finest chef instructors America has to offer , in 3 week classes, which featured cooking techniques mostly based in the fine cuisine arts/ French cuisine. But also explored the cultural context and cuisines of the Mediterranean, Asia, and the Americas.
School was challenging , but also exciting, and we could eat the best prepared eggs Benedict for breakfast everyday if we wanted to.
After schooling I decided to work for a high end luxury ski resort tucked away in the mountains of Park City, Utah. I love the mountains and snowboarding, and I wanted to move far away from home to really begin a life of my own creation. Montage Deer Valley is where I gained most of my professional hands on experiences from the banquet department hosting all sorts of fun events. And gaining enough experience to work with the chef de cuisine at the Apex Steakhouse, the signature al la carte restaurant at the resort.
In 5 years time I had gained enough experience and confidence, and was ready again to change my life. The Wequessette Resort and Golf Club frequently visited the Montage of Deer Valley. Sort of like a seasonal employee exchange. I had heard great things about the resort, and it was another 5 star 5 diamond resort. I wanted to continue to work for the best hotels possible. And so in 2018 I left the mountains of Park City for the beaches and ocean of Cape Cod, Ma.
My time with the Wequessette really humbled me as a young cook. I thought I was a rockstar cook but to be honest I wasn’t. The 28 Atlantic kitchen was far beyond what I imagined in terms of how technical the cooking really was. I almost didn’t make it through the summer. I’m happy the chef didn’t give up on me and that I got a second wind. We made the most beautiful composed dishes night in and night out, and I learned how to really plate.
My career in Cape Cod was short but extremely memorable. While I was with the Wequessette, a friend of mine got me a job working at another golf club nearby. At the end of the summer season, the executive chef was leaving the Cape for another golf club outside of Charleston, South Carolina called the Yeaman’s Hall Club.
It wasn’t a super luxury resort or hotel, but it was one of the prettiest and top ranked country clubs in America. After spending many years in such an intense and very stressful working environment, I decided something a little more relaxed would be a nice change.
So I decided to work at the Yeaman’s Hall Club for a season. It was a true joy to learn low country, soul food cooking, especially the shrimp and grits! I was enchanted by the history, the southern oak trees with the Spanish moss and the food scene of Charleston. And it was a such a relaxed pace and balance with work and my personal life. I even ended up writing and publishing a book during my time in South Carolina.
I had a good friend that ended up living and running a sushi bar on King Street in downtown Charleston. One night after work we had a drink at his restaurant, and he asked me if I wanted to be his sous chef at the new Oku location coming to Nashville, Tennessee.
Without any hesitation I moved to Music City USA, and began work with my friend at Oku in the summer of 2019. We won best Sushi Bar and Restaurant in 2021, and tied with Jeff Rubies in 2022 as best fine dining restaurant in the city. Nashville very quickly became my permanent home as I would soon meet Mag, who would become my wife.
My career ended with Oku in 2022 with my desire to open up my own business. A gourmet Philly cheesesteak restaurant which I had initially created the concept when I was in school.
While starting NashPhilly, I worked full time at a First Watch in the town I live in now. To really get started on my own I sold prepared meals, offered catering services, and worked at a virtual online farmers market one day a week. All catering around the Philly cheese sandwich and Italian food. I have since left First Watch and now work full time on NashPhilly. Which now we have become more of a fusion concept of Italian and southern cuisine. Creating a Nashville Hot Chicken, Chicken Parmesan. Or a BBQ Pulled Pork Cheesesteak with Garlic Cheese Wiz. We primarily work through the local town Farmers Markets, which has an incredible amount of community support. We also do festivals and pop up events, catering, and meal prep planning.
Our future plans are to eventually purchase a food truck and cater mostly to Murfreesboro, but also participate in awesome music festivals such as Bonaroo and Pilgrimage.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Moving is always challenging, especially when it’s in a different part of the country. Finding suitable living arrangements and roommates wasn’t always easy, and somehow most of them turned out to be positive.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
You should know that if you want one of the best cheesesteaks outside of the Philly area you need to try NashPhilly!
What set us apart from other cheesesteaks shops will be the fusion between Nashville/ southern cuisine such as hot chicken, to be served with or as cheesesteak sandwich. We will also serve traditional Philly style sandwiches such as a roast pork with provolone and broccoli rabb.
I want to take the cheesesteak to the next level while staying true to what makes it great. Fresh baked rolls, ribeye meat, and great cheeses.
What sort of changes are you expecting over the next 5-10 years?
I hope the trend continues in the area it is right now.
Restaurants and memorable food experiences seem to be a top priority for most people today. With an emphasis on people cooking less at home and eating out more often.
I predict that the fine dining white table cloth restaurants of the 1970s-80s will return. With all the glory of fine table side service.
Contact Info:
- Website: https://NashPhilly.com
- Instagram: https://www.instagram.com/nashphillyllc
