30th Anniversary Restaurant Gala Honors Prominent Hammonton Families and Atlantic City Food and Beverage Director
January 15, 2013
Celebrate the 30th anniversary Atlantic Cape Community College Restaurant Gala with Honorary Chairpersons the Crescenzo and Donio families of Hammonton, and Academy of Culinary Arts Honoree Chef Kevin Scull of Mays Landing, at the March 14 event.
The Crescenzo and Donio families, prominent Hammonton business leaders, have played a key role in the history of Atlantic Cape. Family patriarchs, the late Donald P. Crescenzo and Samuel A. Donio, served as founding members on the Atlantic Cape Foundation and the Board of Trustees, respectively.
Donald “Doc” Crescenzo graduated from the Georgetown University School of Dentistry in 1958 and served as a Navy dentist at the Brooklyn Naval Yard for two years before returning to Hammonton to open his own practice. For nine years, Crescenzo served as president of the Hammonton Board of Education. He also served as a member of the St. Joseph’s Booster Club, where he helped develop the Wood Street Athletic Complex.
Samuel Donio, a prominent attorney, graduated from the Rutgers School of Law in Camden. After serving two years in the U.S. Navy, he established his practice in Hammonton. Donio was vice chairman of the Board of Trustees at Atlantic Cape and served as solicitor to a number of South Jersey boards of education. Donio was also involved in produce, distribution and leasing businesses locally.
Chef Kevin Scull is a 1985 graduate of Atlantic Cape’s Academy of Culinary Arts and is food and beverage director at the Golden Nugget Atlantic City. Immediately following graduation, Scull began his career in the Atlantic City restaurant industry. He opened the former Trump Castle property, where he garnered experience working in many areas of the casino, including Delfinos French Restaurant. Scull earned a restaurant chef position at the acclaimed La Palais restaurant at Resorts International, where he was soon promoted to executive sous chef. Scull’s culinary education and experience prepared him for the opportunity of a lifetime—opening his own restaurant, Scully’s Asbury Café & Pizzeria in Ocean City. Scull has since returned to his roots, working at the Golden Nugget. He has maintained a strong relationship with the ACA as a member of the Academy’s Advisory Board and as an adjunct instructor—a position that allows him an opportunity to influence the success of future chefs. Scull and his wife, Kari have two sons.
Since 1984, the Gala has raised nearly $3 million for scholarships at the Academy of Culinary Arts and Atlantic Cape Foundation operations.
The award-winning Restaurant Gala begins at 6:30 p.m., Thursday, March 14, at Bally’s. It will feature thousands of hors d’oeuvres prepared by the students at the Academy, original dishes from more than 50 of the region’s best restaurants, and a sumptuous dessert extravaganza. Tickets are $225 per person.