Owner and Executive Chef Scott Giordano’s earliest memories recall the aromas of his grandmothers’ cooking and images of family gathered around the dinner table. Growing up in a tight-knit family where most occasions revolved around food, the culinary life came naturally to Scott. He attended the Culinary Institute of America straight out of high school and, after graduating in 1988, began working as the Sous Chef under Chef Hans Egg at the Saddle River Inn in Saddle River, NJ. He then went on to serve as Executive Chef at The Park Restaurant in Park Ridge, NJ followed by Whispers Restaurant in Spring Lake, NJ.
Scott founded The Poached Pear Bistro in 2014 as a means of bringing people together in the same way his grandmothers’ cooking brought his family together. With his own personal flair, Scott adds a contemporary twist to the bistro’s dishes, showcasing the creativity and variety fine dining affords both chef and patron. Scott’s culinary upbringing, eclectic tastes, and wide range of experience have embedded themselves in The Poached Pear, inspiring the bistro to consistently deliver fresh, unexpected dishes in an open, welcoming environment.

After emigrating from the Republic of Georgia to the United States, Teah Evans honed the skills she learned back home in her family’s kitchen by working as a personal chef for several years. In 2011, she earned her Grand Chef Diploma in Culinary Arts from The French Culinary Institute in New York City. Teah quickly made a name for herself when she beat out three other chefs to win The Food Network’s mystery ingredient cooking competition, Chopped. Teah is excited to bring her unbeatable drive and flair for the unexpected to The Poached Pear’s kitchen, delivering fresh, mouth-watering desserts.