Meet the Chef Steven Scarabosio, Executive Chef Scoma’s Restaurant Fisherman’s Wharf A 1982 graduate of the Hotel and Restaurant program at San Francisco’s City College, Steve, a native of San Francisco began his career cooking for El Paseo and Perry’s restaurants. In 1984 he accepted a line position at Scoma’s Restaurant on Fisherman’s Wharf. As one of the highest grossing restaurants in the nation, Scoma’s presented a challenge for Steve; learning each line position in a high volume restaurant, while maintaining a commitment to cooking traditions he learned from his mother and grandmothers. In 1986 Steve was promoted to Sous Chef, and in 1992 promoted again to Executive Sous Chef where he was able to implement his line experience, begin to incorporate his traditional cooking style, and learn to manage a large kitchen staff. Steve accepted the position of Executive Chef in July 2002, with a commitment to continue the standard of excellence, implement new and innovative menus, and focus attention on the new challenges of today’s restaurant industry. For more than twenty years Steve has had a simple philosophy, “let the food speak for itself.” The food continues today, as it has for almost four decades, to speak volumes for Scoma’s, and Steve remains committed to Scoma family traditions that began in 1965. When he is not cooking for Scoma’s guests, Steve enjoys gardening exotic vegetables and herbs and cooking for his family and friends at his Potrero Hill home.