Paul Violante started working at Scopazzi’s in 1983 when the previous owner asked him to join as a chef, and three years later the succession plan came to fruition when Violante became chef and owner.
His journey began at the Santa Cruz Pier, where he moved from washing windows to cleaning fish, washing dishes to preparing food, and from line cook to chef.
Scopazzi’s combines mountain character with Italian Continental cuisine. Starting with lightly breaded calamari and sautéed artichoke hearts, entrees include pastas like filet mignon, chicken parmesan, and shrimp lemon pepper linguine.
Homemade desserts include Grand Marnier cheesecake, tiramisu, and angel strata pie layered with meringue and chocolate mousse and topped with whipped cream. The wine list includes both local and European products. Open Wednesday to Sunday, lunch is 11:30 a.m. to 3 p.m. Dinner is 4 p.m. to 9 p.m. Sunday breakfast is served from 10:30 a.m.
What’s so special about Scopazzi?
Paul Violante: First of all, it’s the atmosphere. You’d be hard-pressed to find another restaurant with such character. When people walk into the store, they’re really in awe. Redwood walls, rich curtains, etched glass, a huge original fireplace, and high A-frame ceilings set the tone for the dining experience. It’s also fine dining with classic French cart service. Our famous Caesar Salad, Flambéed Pepper Steak, Cherry Jubilee, Bananas Foster and more are prepared tableside. Our restaurant is the only restaurant in the prefecture that offers this kind of service as a show.
What has been the key to your success in the industry?
PV: I’ve always loved what I do, and I love the instant gratification of food. I feel really happy when I create something and it gets good reviews. Just like a rock star on stage receiving a standing ovation, it’s a great feeling to create art with food and have it enjoyed by others. That way, you’ll want to do it again the next day, and all the other hard work that comes with running a restaurant will be a lot easier.
13300 Big Basin Way, Boulder Creek, 831-338-4444; scopazzisrestaurant.com