Scott Bridi

Q. Can you tell us a bit about your upbringing and how it has shaped you?

I was raised in an Italian-American family where just about everyone loved food and loved to cook. My mother had an open-door policy around mealtime. Friends and neighbors would come through and have lunch, dinner or dessert with us. At a young age, I learned the importance of connecting with others and building community through food. This is why I got into the food business and started Brooklyn Cured.

Q. What were some of the pivotal moments that led you to where you are today?

When I was making charcuterie at a butcher shop in Brooklyn years ago, there were many small artisanal food vendors that would sell their products to the shop at wholesale — everything from ice pops to cocktail syrups to granola. Seeing these small business owners hand-deliver their goods to the shop inspired me to start a brand of packaged goods.

Q. How has your career evolved over the years?

Prior to getting into the food business, I worked in publishing as a writer and editor. I changed careers and began working as a chef in wine bars and fine-dining restaurants for many years. Eventually, I discovered the magic of making charcuterie, and developed recipes for restaurants and butcher shops. It was quite the learning curve to go from working in restaurant kitchens to running a nationally distributed CPG charcuterie brand!

Q. What is the best advice you ever received and why?

I’ve received so many good pieces of advice over the years that it’s tough to choose one. When I was first starting out, my business mentor encouraged me to learn to trust others and to delegate because I really was trying to do it all, which was not sustainable. It’s a good reminder that having a great team is the real key to a successful business and a balanced life.

Q. What deli retail trends have impacted the industry most over the last year?

More than ever, consumers shop with their own identity in mind, seeking out brands that they can feel connected to — ones that are transparent, value-driven and independently owned. In 2026, where you do your grocery shopping or what charcuterie brand you snack on, speaks to who you are and what you believe in.

As an independent company, Brooklyn Cured has leaned into this shift by focusing on thoughtful innovation and responsible sourcing. While consumer demand for high-protein, snackable options continues to grow, we’ve responded in a way that reflects our brand ethos — expanding our Snack Pack line from four to six SKUs, each pairing premium beef charcuterie with high-quality cheese. This allows us to meet evolving snacking habits while staying true to our commitment to quality, sustainability and craftsmanship.

Q. What hobbies do you enjoy outside of work?

I love to shop at the farmers market and cook with seasonal produce. Making fresh pasta is meditative and fun when I get the chance to do it. I also love to travel, play tennis, watch football and baseball, and walk around the beautiful borough of Brooklyn!