At 3701 Church Road in Mount Laurel, New Jersey, Chef Michael Scipione crafts exquisite cuisine in an intimate supper club setting. His venture, Sano by Michael Scipione, accommodates just 16–20 guests per evening, making each night feel like a personalized culinary event .

Roots & Philosophy

Born and raised in South Philadelphia in an Italian household—his parents Emilio (“Mouse”) and Annette instilled in him a love for traditional cuisine. Chef Scipione began cooking at age 12, combining it with a self-driven passion for nutrition and fitness that he’s nurtured for over three decades . His early self-study through magazines like Muscle & Fitness led him to open a personal training studio in Philadelphia by his mid‑20s, long before culinary‑fitness crossover was trendy .

Media & TV Appearances

A self‑taught chef who believes in cooking with “heart and soul,” Chef Scipione has expanded beyond the kitchen into television and media. He’s appeared on the Food Network shows Cutthroat Kitchen, Restaurant Stakeout, and Rewrapped, in addition to segments on Fox 29 Good Day, NBC, CMT, and HLN. Locally, he’s performed on stage at Bally’s Casino during the Atlantic City Food Network & Wine Festival .

Published Articles & Recipes

Chef Scipione’s media reach extends to print and online publications. In 2020, he contributed articles to Today.com and Vegetarian Times, and his recipes and insights have since appeared in outlets such as Parade Magazine, Philadelphia Daily News, Today.com and Philly.com

Notable projects include:

Easy recipes like Swordfish Fagioli, Tuna Hummus Crostini, and Italian Taco shared via Cento Fine Foods’ recipe series .

Media features such as “How to make perfect fried eggs with this 1 simple trick” (Today.com) and lifestyle recipes for Fox News and Vegetarian Times .