One of New York’s most beloved and respected chefs, Scott Conant brings a deft touch and unwavering passion to creating food that is unexpected and soulful. After 15 years of cooking some of the city’s favorite Italian cuisine, he opened Scarpetta in New York and Miami in 2008. Both received rave critical reviews, an enthusiastic following and established Conant as one of the country’s preeminent Italian chefs. In early 2010, he opened Faustina at The Cooper Square Hotel, where he oversees the hotel’s entire food and beverage program. Beginning cooking classes at age 11, followed later by the Culinary Institute of America (CIA), he further studied pastry in Munich, Germany for a year, returning to New York City to work as a sous chef at the three-star (New York Times) rated "San Domenico." Following that stint, Conant became chef de cuisine at "Il Toscanaccio," on the Upper East Side, then accepted the executive chef position at "City Eatery." Scott Conant has continued in the last nine years to succeed and excel as a culinary star, earning numerous awards: Three Stars from The New York Times for "L'Impero" & "Scarpetta;" Four Stars from Miami Herald for "Scarpetta;" "Best New Restaurant of 2003" from the James Beard Foundation for "L'Impero;" and "Best New Chef" from Food & Wine Magazine in 2003. He has appeared on Seasons 2, 4 and 5 of Bravo's "Top Chef," and has been a guest judge on Food Network's "Chopped," seasons 1 through 4. In addition, he hosts his own FN show, "24 Hour Restaurant Battle," currently airing. His restaurants include: "Faustina" in NYC, and "D.O.C.G. Enoteca" in Las Vegas. His "Scarpetta" restaurants can be found in NYC, Las Vegas, Beverly Hills, Miami, and Toronto.
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