Our Chefs
Thank you to these talented chefs for sharing their time with us this evening.
John Cleveland
Chef/Owner // Post & Beam
A rising star in the culinary world, John Cleveland is head chef and co-owner of the fine-dining restaurant, Post & Beam. Along with his wife Roni, he took over the reins of this 9-year-old restaurant in 2019 with the goal of continuing its legacy as one of South LA’s most revered, award-winning, black-owned restaurants.
Post & Beam is an award-wining eatery, located in the heart of South Los Angeles, adjacent to the Baldwin Hills Crenshaw Plaza Mall. The establishment opened its doors in December 2011 by restaurateurs Brad and Linda Johnson of Post & Beam Hospitality in partnership with award-winning Head Chef Govind Armstrong.
Under Chef John’s culinary direction, Post & Beam continues to receive positive reviews and press coverage from foodies and food critics for its award-winning cuisine and delicious fare.
He was part of the culinary team that received the Los Angeles Times Gold Award in 2020, named for the late Pulitzer Prize-winning food critic Jonathan Gold. In October 2020, the mayor and City Council of Los Angeles recognized Chef John and Post & Beam in a resolution for being the first black-owned restaurant to receive the Los Angeles Times Gold Award, and providing nourishment to the body and soul of its community and the residents in the city of Los Angeles.
Born in Oakland, Calif., raised in the Outer Banks of North Carolina, and reared by parents from a small town in Ohio, Chef John draws his influences from southern soul food, Carolina BBQ, coastal seafood as well as Neapolitan cuisine, culminating into what he’s coined as “California comfort food.”
Chef John is a self-taught, “working chef.” And he loves creating soul-crafted, California comfort food that is simple, yet prepared with perfect execution.
Because of his humble background, both food and farming play an important role in Chef John’s culinary DNA. Coming from a family of cooks and home chefs, not only was cooking good food celebrated; but, raising good food was just as appreciated and respected. That early farm-to-table experience left an enduring impression on him as he began his career as an emerging chef.
Today, Chef John is excited to bring tried and tested family recipes, once held close to the chest, to the tables of foodies and food lovers everywhere.
Ralph Scamardella
Chef/Partner // Tao Group
After nearly three decades in the kitchens of the most esteemed restaurants in the world, Ralph Scamardella serves as Partner and Chef of TAO Group, overseeing all chefs and concepts in New York (TAO Uptown, TAO Downtown, LAVO Italian Restaurant, food & beverage at Dream Downtown and Dream Midtown, and food & beverage at Moxy Times Square including Legasea, a seafood brasserie); Las Vegas (TAO Asian Bistro at The Venetian, TAO Beach and LAVO Italian Restaurant at The Palazzo); and Los Angeles (TAO, Luchini, and food & beverage at Dream Los Angeles).
As the son of Italian immigrants, Scamardella developed an affinity for cooking with fresh ingredients early on, enjoying seasonal produce as staples in the family’s cooking within their Brooklyn kitchen.
Scamardella began his studies at New York City’s Technology Institute, learning to master the business of hotel and restaurant management while simultaneously building his culinary skills at The Plaza Hotel’s French restaurant. He then moved on to hone his skills with one of the world’s true master chefs, working under mentor Daniel Boulud at Polo Restaurant.
Paving the way to distinction early, he received a two-star rating from The New York Times at Vanessa’s restaurant, where he served as Executive Chef. Scamardella went on to have a large hand in the success of the opening and driving concept behind Carmine’s, as chef and partner. After nearly 15 years and several successful projects, he left the kitchen to consult for restaurants such as The Strip House, Harrah’s Casino, and Cessca.
Jessica Scott
Corporate Executive Pastry Chef // 50 Eggs Hospitality Group
As Corporate Executive Pastry Chef at 50 Eggs Hospitality Group which includes CHICA (Miami, Las Vegas), Yardbird Southern Table & Bar (Miami, Los Angeles, Las Vegas, Singapore, and forthcoming locations in Dallas and DC), and Spritz Restaurant & Bar at The Venetian Las Vegas, Jessica Scott shares her passion for creative and over-the-top desserts across multiple concepts and menus. Staying true to the 50 Eggs mission, Jessica is pushing the boundaries with her innovative desserts, bringing a refined yet approachable style to the pastry program across all 50 Eggs brands.
With a relentless commitment to balancing flavor and eclectic presentations, Jessica has a reputation for being a true innovator among her pastry chef peers. Hailing from San Diego, California, she developed her passion for the sweet and savory at an early age. Trained at The Art Institute of California, she served as the executive pastry chef at Puesto, an award-winning Mexican artisanal kitchen & bar, from 2015 to 2018, and stole the spotlight when her “Churro Éclair” became a viral sensation overnight. Before joining the 50 Eggs team, Jessica served as the executive corporate pastry chef at Barton G. where she was responsible for conceptualizing and developing new desserts for all locations across the U.S.
Naturally competitive, Jessica has always seized the opportunity to express her creativity through her work and challenge those around her. She was awarded the prestigious Jeune Professional Award from the L’Academie de Gastronomie Brillat-Savarin and The Chaine des Rotisseurs Foundation for her whimsical approach to pastry arts. In 2007, she was chosen to be part of the Denver FIVE, an exclusive team of top chefs focused on pop-up dinners. Together, the team drew rave reviews at the Aspen Food and Wine Classic, which led to an exclusive invitation to produce a featured dinner at the esteemed James Beard House in New York City. Her list of accolades and impressive achievements in the pastry world continued in 2016 when she won the “Best for Last” Best Dessert Award at the annual Hotel del Coronado Grand Chef Throwdown followed by a 2017 win at the Food Network’s Dessert Games. Jessica was also a finalist in the Food Network’s Halloween Baking Championship, and in 2018, she won the “Best Design” at San Diego’s annual Creations in Chocolate Event.
When she’s not inventing the next mind-blowing dessert, Jessica is an active voice in the local community. She shares her experiences as a female chef, mentors young cooks, and teaches baking skills to the public.