1. Angelo Vangelopoulos, Chef/Owner, The Ivy Inn Restaurant
The Chef and Owner Angelo Vangelopoulos began his restaurant career at a very young age working for his father, Thomas, a Greek immigrant who came to the United States in search of the American dream. He continued his food education with trips to France, Italy, and Greece, learning about the culture of food and wine in Europe. In 1995, Angelo and his father went into business together and purchased The Ivy Inn Restaurant in Charlottesville, Virginia. The Restaurant uses the finest ingredients available from the central Virginia region and around the world, Angelo thoughtfully composes a daily menu of Locally-Inspired Seasonal American Cuisine, showcasing his classical training and cooking heritage. Angelo has developed wonderful relationships with many of central Virginia’s fine farmers and growers, and helps to promote the idea of sustainable farming.
2. Michael McCarthy, Head Chef/Owner, Dr. Ho’s Humble Pie
Michael and Nancy McCarthy take great pride in handcrafting everything that goes into your food. At Dr. Ho’s, there is no short cut to good pizza. Their homemade dough is hand tossed and topped with the freshest ingredients we can source from local farms to provide you with what we hope you will find to be the best pizza around. Everything on our menu is made on premises from scratch by our dedicated kitchen staff.
3. Curtis Shaver, Head Chef, Hamiltons’ At First & Main
Curtis Shaver is an inspired young chef who first came to Charlottesville as a protege of popular local chef Craig Hartman. “What I love about cooking is creating the experience for the customer,” Curtis said recently. “The reward is when they are overjoyed with what they just ate.” Curtis developed a love of cooking with the big family breakfasts his mother made on the weekends. Later, a high school home economics teacher recommended Curtis for a prep cook position at the upscale Glen Iris Inn in upstate New York. He attended Pittsburgh Culinary Institute.
4. Ed Nafei, Executive Chef/Owner, Savour Restaurant
At Savour Restaurant, Executive Chef Ed Nafei & his team create a pleasant dining experience for guests by providing the service, taste, and ambiance that is worthy of Savour’s fine name.
Savour’s philosophy is simplicity and innovation, which they apply to classic recipes and modern creations.
Ed Nafei and his team use local and international ingredients. Their talent, experience, creativity, and identity are present with every dish.
5. Tommy Lasley, Executive Chef, Orzo Kitchen & Wine Bar
From North Carolina, Tommy’s path took him to the Culinary Institute of America, in Hyde Park, NY. After graduating in 2007, Lasley joined the kitchen at Blue Hill at Stone Barns, one of the nation’s most groundbreaking farm-to-table restaurants.
Home again in the foothills of the Appalachian Mountains, Tommy has fostered relationships with many local farmers and his creativity and technique only accentuate what is naturally delicious from the soils of Central Virginia. Taste the respect.
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