Jorge Espinoza

Jorge Espinoza

Originally from Queretaro, Mexico, Jorge grew up in his parent’s kitchen and was influenced by their passion for cooking. His mother brought flavor and tradition to the kitchen, while his father was the creative one, and Jorge inherited both of their qualities. In 2000, Jorge moved to New York to pursue his passion for cooking. He started out as a butcher at Monkey Bar, and then moved on to work with Chef David Walzog at Tapika as a line cook for almost 3 years. Chef David was a mentor for Jorge, who introduced him to technique in the kitchen and taught him a lot of cooking secrets. Although Jorge was a full-time employee at Tapika, he also had several part-time jobs in order to get as much experience and exposure in the kitchen as possible. Jorge’s passion and interest in Italian cuisine led him to Scott Conant and opening L'imperó in 2003. After that, Jorge and Scott worked together on opening Alto and Tutto il Giorno in the Hamptons. Through Scott, Jorge was introduced to John Meadow and LDV Hospitality, and collectively opened Scarpetta in Meatpacking. In 2015, Jorge with LDV opened Scarpetta Beach in Montauk, followed by Scarpetta Philadelphia in 2016, and the soon-to-be Scarpetta Newport.

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