Chef Scott’s first toys were his mother’s pots and pans. Fate? Maybe so. He has been working in restaurants and making pasta since his teenage years in the late 1980s. He learned his craft from family (DiBuono is his maternal grandparents’ name) and from talented chefs in Buffalo, NY where he grew up.
In the mid 90s, he decided to formalize his training at New England Culinary Institute in Montpelier, VT. In addition to learning under top professionals at NECI, he completed multi-month internships at Topnotch Resort in Stowe, VT, and American Seasons in Nantucket, MA. After graduation, he created gourmet breakfasts at The Pitcher Inn in Warren, VT.
Returning to NECI for a few years, Chef Scott taught Meat Fabrication (butchering) before moving to southern Vermont to manage food service at the Buxton School in Williamstown, MA. It’s been a great journey, but he is now returning to his passion: making pasta and teaching people how to cook.