Chef Scott Bradley’s passion for food began while studying at Nassau Community College where he took a hotel & restaurant management course. A required cooking class inspired him to enroll at New York Institute of Technology’s Culinary Arts program. During his internship in Virginia Beach at Pasta E Pani restaurant, under Chef Angelo Serpe, his fate was sealed. He loved the high energy and chaos of a professional kitchen. After he graduated, Scott worked in as many kitchens that would take him: Great Neck’s Bruzzels and North St. Grill, Locust Valley’s Barney’s, Sea Cliff’s Tupelo Honey, and Manhattan’s prestigious Aureole, Oceana, The River Café, and One if by Land, Two if by Sea. On his days off, Scott worked unpaid at Restaurant Daniel and Park Avenue Café in Manhattan, which eventually lead to Sous Chef positions with Blake Verity of Panama Hatties and Mike Meahan of Tupelo Honey. From there, Scott landed impressive Executive Chef positions at La Coquille in Manhasset, Mike Maroni’s Mirepoix, and Tom Schaudel’s PassionFish. In his spare time, Scott ate at every top restaurant in Manhattan that he possibly could manage. He read every magazine and cookbook he could get his hands on; always writing down notes and ideas for his own restaurant some day.
In 2004, when Scott finally realized that he wanted to be his own boss, he signed a lease on a closed restaurant in Wantagh. His friends and family helped him clean and paint in order to make the place presentable, as he opened on a shoe string budget and pretty much winged it. It worked.
Now with an expanded dining room that is packed every night, and with a great staff behind him, you can appreciate his vision, passion, and hard work that is Snaps.