Scott Conant

Scott Conant Bio

Scott Conant, judge on Chopped and Chopped Junior

Scott Conant brings a deft touch and unwavering passion to creating singular dining experiences with soulful food and a convivial atmosphere. His career spans nearly 30 years, including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand. He has established himself as one of the country’s top chefs and restaurateurs.

A graduate of the Culinary Institute of America, Scott broke out onto the restaurant scene in his 20s, running the kitchens of famed Italian spots such as Il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Scott officially put his name on the map when he opened the beloved L’Impero in 2002. It garnered a three-star review from The New York Times, the title of “Best New Restaurant” from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Scott one of America’s Best New Chefs in 2004. Following the success of L’Impero, Scott opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Scott eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life with Scarpetta, which he now operates in Las Vegas, Miami and Los Angeles.

In recent years, Scott has also opened D.O.C.G. Enoteca, a casual wine bar at The Cosmopolitan Las Vegas, and unveiled his SC Culinary Suite, a beautiful private loft in New York's SoHo where he can interact directly with guests and bring them his special brand of hospitality through private dinners, cocktail parties and cooking demos. In 2013, he debuted a signature menu at McCarran International Airport’s new American Express Centurion Lounge. In December 2014, Scott opened Corsair by Scott Conant at Turnberry Isle Miami resort in Aventura, which serves rustic, seasonal cuisine inspired by the farmhouse cooking of America and the Mediterranean.

Scott has served as a regular judge on Food Network’s top-rated series Chopped, as well as a guest on many of the network's other programs. He has appeared on the Today Show, The Chew, CBS’ The Talk, Live with Kelly & Michael and Good Morning America, and has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

Scott looks forward to the continued growth of his brand and is excited to embark on new opportunities that reflect his enduring philosophy: to savor the pure pleasure of food down to its last taste.