Executive Chef Dominick Scott Joins Rio
RIO GRANDE – Rio Station proudly announces the addition of Executive Chef Dominick Scott. Growing up in a military household, Scott has lived all across the United States but calls San Diego his hometown. He spent 10 years working in fine dining, casual fine dining and corporate establishments such as The Cheesecake Factory. His first Executive Chef position was at The Glass Door in the heart of Little Italy in San Diego before deciding to move to Cape May in 2017.
Chef Dominick is excited to bring new fresh flavors, modern and innovative cooking techniques, and creative colorful presentation influenced by life on the West Coast. Scott’s input in helping to create the new bar menu at the Rio reflects some of his creativity with new dishes like the “Going back to Cali” Nachos with Pollo asada, pico, lime crema, ancho chile sauce, jalapeno, black beans, queso fresco and cheddar cheese, or Eloté which is a grilled ear of corn with aioli, queso fresco, cilantro, tajin and lime.
Rio Station is located just outside of the Grande Center Mall at Route 9 & 47, serving breakfast, lunch, dinner and late night seven days a week starting at 7:30 a.m.