Scott Cioe

Originally from Rhode Island, Scott Cioe attended Johnson & Wales University where he studied Culinary Arts and began cultivating his passion for pastry and baking. After graduating, he spent many years rigorously training and honing his skills at esteemed culinary institutions such as Bouchon Bakery, Café Boulud, Lincoln Ristorante and Gordon Ramsay atThe London NYC. From there, he moved on to work as Executive Pastry Chef at the ParkHyatt New York, Bien Cuit in Brooklyn and with Jean-Georges Management.

In 2021, Cioe joined Chef Andrew Carmellini’s NoHo Hospitality, where he spearheads the pastry program at Lafayette, creating extensive offerings at both the restaurant and in the all-day bakery in downtown Manhattan. In spring 2022, he created the now-viral Suprême croissants, which have taken the world by storm — imitations of the pastry can be found in countless bakeries in cities like Paris, Seoul, Tokyo and Singapore. He and his team now stock the bakery with more than 600 Suprêmes per day and over a year later, the Suprêmes still sell out with lines forming around the block daily. Cioe brings a unique culinary perspective to the pastry world, combining the occasional childhood nostalgia and traditional baking methods all while incorporating innovative flavors executed with French technique.