Chef Nunzio Scordo Announces Next Plans After Sale of Bodega Tapas, Wine and Rum

Chef Nunzio Scordo announces his next steps in the culinary industry following the sale of his restaurant, Bodega Tapas, Wine and Rum. Last week, it was announced that Chefs Serge Falcoz-Vigne and Horacio Rodriguez would be taking over ownership of the downtown Wake Forest restaurant. In addition, in the last few weeks, Chef Scordo sold half of his ownership of Driftwood Kitchen & Bar to his two long-time managers who are now his partners. After these changes, Chef Scordo is eager to begin a new journey, including his passion for baking. 

Passion Project
Chef Scordo is excited to take the next few months to dedicate his time to his next project within the restaurant industry. He has always had a passion for bread and states, "My next step will have something to do with dough, but I don't want to give too much away." 

Chef Scordo plans to travel back to San Francisco to spend a few months at the San Francisco Baking Institute working with some of the world's best bakers. Following his time there, Chef Scordo will embark to Europe, where he plans to stage in bread-focused restaurants in France and Italy to learn the craft of artisan bread making. 

Timeline
Chef Scordo is dedicated to using these next few months to further his knowledge of bread making. After studying in San Francisco and staging in Europe, he plans to bring his expertise back to North Carolina next spring or summer, and he has already been offered several spaces to create and share his craft with the public. 

Thank You
Chef Scordo gives a warm thank you to his many patrons of Wake Forest's Bodega Tapas, Wine and Rum and North Raleigh's Driftwood Kitchen & Bar. He looks forward to continuing his devotion to diners at Driftwood and opening his next venture in 2020.

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