Meet our latest RESTAURATEUR OF THE QUARTER: Brian Scalfaro
recently purchased Sea Casa Restaurant in Westlake Village in October 2022.
Brian bought a restaurant that has been successful for over 25 years. He recognized that he had a stable staff with some employees having longevity ranging from 17 to 32 years and a menu serving only fresh food made from scratch (nothing is bought in a can) that has received great customer response. Consequently, he has decided to change nothing and keep running with the restaurant as is. The restaurant has also been committed to helping the community which Brian will continue to do contributing financially to the local high school wrestling and cross-country teams. He is also going to expand the restaurants giving program to the cancer society as he has a family member with cancer.
Brian’s past 20 years in the industry certainly has prepared him to own his own restaurant. Immediately prior to buying Sea Casa Brian was Director of Operations and Executive Chef of Compass Group Community Memorial Health System in Ventura for 7 years where he oversaw and entire business unit consisting of catering, patient care and multiple quick service restaurant (QSR) brand locations.
Prior to this for six years he was Director of Operations and Chef Manager for St. John’s Regional Medical Center and Pleasant Valley Hospital in Oxnard where he supervised 80 full time employees within two medical centers which included catering, patient care, coffee cart and QSR retail cafes.
Prior to this he worked four years at Bon Appetit Management Company where he was General Manager and Executive Chef where he managed four corporate dining QSR locations, which directly support RAND Corporation and Santa Monica Google. Also, at Bon Appetit Management Company he was the Executive Chef and Director of Operations for Dream Works Animation in Glendale.
He also worked for Guckenheimer Enterprises at PDI DreamWorks and Genentech as Food and Beverage Director, Catering Director and Food Service Manager where he managed several full-service cafes and maintained operations of the catering facility which averaged 80 to 120 events per day.