11th Annual Truffle Dinner

Our 11th Annual Truffle Dinner returned to where it all started — Ristorante Lombardo. Serving Buffalo since 1975, generations of the Lombardo family have catered to every culinary whim of discerning diners.

About the Restaurant

Third-generation owner Maître de Table Restaurateur Thomas Lombardo, a Niagara University Hotel and Restaurant Management graduate, headed to NYC where he ran some of New York City’s best cocktail lounges, restaurants and wine bars, including the rooftop at the Gramercy Park Hotel, and wine-centric restaurants L’Artusi, Dell’anima and Anfora. While at Anfora, Tommy worked under Beverage Director and Restaurateur Joe Campanale and was heavily influenced by his natural, organic and biodynamic wine program. He completed the International Wine Center’s advanced certification program. In 2011 he headed to Buenos Aires and South America, returning to Buffalo to partner with his father.

About the Chef

Executive Chef Carl Scayan, originally from Toronto, brings a wealth of experience and a passion for his work. After graduating from Le Cordon Bleu in 2001, Carl headed to Bellagio in Las Vegas, where he worked under celebrated chef Michael Min, later joining James Boyce at Studio in the Montage Resort and Spa, Laguna Beach, refining his skills in high-end, ingredient-driven cuisine. His path led him through some of the most respected kitchens in the country, including Jean-Georges Vongerichten and Todd English at Olives. He earned his first sous chef position at The Wynn in Las Vegas and later Executive Chef at Todd English’s Olives in the Bahamas. He continued his leadership journey as Executive Chef at the iconic Old Homestead Steakhouse at Caesars Palace. Carl eventually relocated to Buffalo — his wife’s hometown — where he brings his fine dining pedigree, global perspective, and dedication to seasonal Italian cooking. Grounded in a slow food philosophy, Carl emphasizes fresh, thoughtfully sourced ingredients and careful preparation.