Steve Gonzalez, who oversees pasta-making at Sfoglini, earned his Degree in Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was introduced to the art of hand-made pasta at Vetri in Philadelphia and the Locust Tree in Westchester, where he learned from Chef Alberto Vanoli. Traveling to Europe to further develop his skills, he began at El Raco de Can Fabes, a 3-star Michelin Restaurant in Sant Celoni, Spain where his experience soon earned him responsibility for pasta-making operations. He gained further experience in Italy at Frosio in Villa d’ Alme; Sapposenta in Cagliari, Sardegna; and Trattoria Majda in Friuli.
Upon returning to America, Steve opened his own restaurant, Zavino, in Philadelphia, and went on to work at some of New York's most outstanding restaurants including Insieme, Co., Hearth, Roberta’s and Frankies Spuntino. At Insieme, acclaimed Chef Marco Canora put Steve in charge of developing the pasta tasting menus. At Roberta's in Bushwick, he supervised the pizza kitchen and mobile pizza oven operations for large events. Most recently he managed the pasta operations for the Frankies Spuntino franchise in Brooklyn and Manhattan.
Scott Ketchum oversees Sfoglini’s brand development, marketing and operations. As a Creative Director/Graphic Designer for 18 years in both San Francisco and New York, he specialized in brand development, web design and sustainable packaging and design. A decade in New York opened Scott’s eyes to the creative parallels between design and the culinary arts and prompted him to study brewing and management at the Siebel Institute in Chicago. He then traveled to Italy, France and Belgium to further explore food and beverage cultures. In light of the exploding enthusiasm for locally made products and the lack of an artisanal pasta maker to service New York City restaurants, Scott married his profession and his passion by starting Sfoglini with his friend Steve Gonzalez.