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Ale “Sandro” Scarafile & Shanon Scott | Sud Italia Ristorante

By Houston magazine

Photo courtesy of Sud Italia Ristorante

05.05.17

ALE “SANDRO” SCARAFILE, CHEF | SHANON SCOTT, OWNER

SUD ITALIA RISTORANTE
2347 University Blvd. Houston, TX 77005 713.664.7571 

Chef Ale “Sandro” Scarafile brings over 25 years of top- notch culinary experience to Sud Italia. Having worked in all facets of the kitchen, he possesses an amazing wealth of experience, operational knowledge and foresight. Chef Sandro was born in Bari, Italy, the 2nd largest city in the Southern Italian region of Puglia. Coming from a family of restaurateurs, Ale followed in his family’s footsteps and started cooking from a young age. He quickly discovered that food was his passion and traveled to the South of France where he pursued his professional education at the Academy of Nice. His 25+ years of chef experience working in leading restaurants across the globe include Italy, Paris, St. Tropez, Nice, Cannes and The Caribbean. Known for his creativity and innovation, Chef Sandro’s cooking style emphasizes fresh, new and artistic plates with a distinctive Southern Italian influence.

Owner Shanon Scott, with more than 30 years in the restaurant industry created the concept for Sud Italia Ristorante from his travels to the Southern regions of Italy. He was so impressed with the coastal seafood and traditional culture of the Southern Italian cuisine he wanted to share it with his fellow Houstonians. Staples of the dinner, lunch, brunch and seasonal menus include olive oil, tomatoes, eggplant, capers, mushrooms, olives, fresh hand-pulled burrata cheese, herbs from the restaurant’s own garden, vegetables and fresh seafood delivered daily. Shanon has a strong understanding of what it takes to keep a restaurant running smoothly and to provide unbeatable customer service.

SPECIALTY DISHES
Southern Italian coastal cuisine specializing in fresh seafood and light traditional dishes along with seasonal menus and distinct wines from the five main regions of the South.