Chef Scanu's passion for the culinary arts has led him to professionally train in the kitchens of world class restaurants; Galileo in Washington D.C., Zafferano in London, Vivendo Restaurant at the St. Regis Hotel in Rome and managed the kitchen at his own restaurant, Intermezzo in Venezuela. He has also worked with many, many others. He has sautéed, minced, and garnished beside some of the most celebrated chefs in Europe, North and South America such as Giorgio Locatelli, Marco Pierre White, Eric Ripert, Umberto Vezzoli, Joel Robuchon, Mario Domanti, Laurent Cantineaux, Edgar Leal and Vincent Ordonez to name a few.

His impeccable taste for the finer things of life led his own restaurant, Intermezzo to have one of the Best Ten Restaurants Wine Menus and named one of the Top Ten Fine Dining Destinations in Venezuela not just once, but three times. Chef Scanu has been the Visiting Lecturer at the Second International Gastronomic Summit and the Visiting Chef at Pomar Winery in Caracas, Venezuela for 4 years where he was in charge of Food and Wine Pairings for new vintages and imports. Before opening Zucca Trattoria, Chef Scanu served as the Executive Chef and Food and Beverage Director at Snowbasin Ski Resort for four years. With his culinary skill, Snowbasin was rated the #2 Resort for Food on the Mountain in North America by Ski Magazine in 2006, 2007 and 2008.