Scott Conant Bio

Photo by: David Lang ©2013,Television Food Network, G.P. All Rights Reserved.

David Lang, 2013,Television Food Network, G.P. All Rights Reserved.

Scott Conant brings a deft touch and an unwavering passion to creating singular dining experiences with soulful food and a convivial atmosphere. His career spans nearly 30 years and includes 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 and Miami.

In March 2016 Scott opened Impero Caffè, a relaxed Italian spot for all-day dining at the INNSIDE New York Hotel that serves a variety of antipasti and housemade pastas, the hallmarks of his cuisine. In the same year he opened Mora Italian, a modern, convivial osteria in Phoenix.

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 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.

Scott has appeared on the Today Show, The Chew, CBS’ The Talk, Live with Kelly & Michael, and Good Morning America, and he is a regular judge on Chopped, consistently one of Food Network’s highest-rated programs. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

As Scott continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: Savor the pure pleasure of food, down to its last taste.

Keep Reading

Next Up

Maneet Chauhan Bio

Maneet Chauhan grew up cooking in India and, after studying hotel administration, she now appears as a frequent judge on Chopped. Find out more on Food Network.

Amanda Freitag Bio

Amanda Freitag is the chef and owner of Empire Diner in New York and appears regularly as a judge on Chopped. Find out more about her on Food Network.

Marcus Samuelsson Bio

Marcus Samuelsson is an award-winning chef, restaurateur and cookbook author. He appears frequently as a judge on Chopped. Find out more on Food Network.

Marc Murphy Bio

Ask Chef Marc Murphy where he grew up and he'll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — "and that's before I turned 12," he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine, though as a teenager this was not his first passion. When the reality hit that he didn't have the funds to become a professional racecar driver, Marc followed his brother to the Institute of Culinary Education. After graduation he apprenticed at restaurants in France and Italy before returning to New York, where he landed a job as a line cook at Terrance Brennan's Prix Fixe. He stayed there for almost two years, working his way through every station in the kitchen and forging a professional bond with Brennan’s Sous Chefs Joseph Fortunato and David Pasternak. Eager to return to Europe, Marc flew to Paris and landed a position at the one-star Le Miraville, where he stayed for one-and-a-half years. Afterward, he staged at the famed Louis XV in Monte Carlo, where Executive Chef Alain Ducasse was so impressed with Marc's skills that he personally made arrangements for him to work with Sylvain Portay at Le Cirque once he returned to the States. Marc still considers Portay to be his greatest teacher. "Sylvain was above all concerned with coaxing out the most-vibrant, interesting flavors any ingredient had to offer, yet he insisted on minimal manipulation," he recalls. Following Le Cirque, Fortunato tapped him to work as a sous chef at Layla, Drew Nieporent's Middle Eastern fantasy in Tribeca, where he met consultant Georges Masraff. When Masraff joined forces to open Cellar in the Sky at Windows on the World, he recruited Marc to serve as executive chef. After receiving critical acclaim, including a two-star review from The New York Times, Marc headed uptown to serve as executive chef of La Fourchette, where NYT critic Ruth Reichl awarded him another glowing two-star review, citing his "open desire to transform food [so that] in his hands, even a simple green salad ... looks like a ruffled hat in a painting by Renoir." In March 2004 Marc opened his first solo enterprise with Landmarc [Tribeca], which won rave reviews both for its eclectic French and Italian menu as well as its highly untraditional wine list. Following its success, Marc opened Ditch Plains in the West Village in 2006 serving casual, beach-style cuisine such as lobster rolls, fish tacos and the infamous ditch dog, as well as other comfort food favorites. In 2007 Marc was given the opportunity to open another Landmarc restaurant in the pres­tigious Time Warner Center, where he brought his bistro-style cuisine midtown. In October 2013 Marc opened Kingside at the Viceroy New York hotel on New York's iconic West 57th Street, serving his interpretation of New American cuisine. Marc's restaurants now fall under the Benchmarc Restaurants by Marc Murphy name, where he acts as executive chef and owner. In addition to the restaurants, Marc also heads up the company's catering division, Benchmarc Events by Marc Murphy, where his signature style of accessible contemporary cuisine transcends the boundaries of what is offered in his restaurant locations. Today Marc's involvement in the industry moves beyond the restaurants as well, with a regular role as a judge on Food Network's top-rated hit Chopped as well as appearances on other hit series such as Guy's Grocery Games, Beat Bobby Flay and Worst Cooks in America. Marc also appears on The Rachael Ray Show and The Today Show, among others. He is the president of the Manhattan chapter of the New York State Restaurant Association, a board member of City Harvest, Culintro and Passport NYC at the 92nd Street Y Culinary Camp, as well as a member of the Food + Finance High School's Industry Advisory Board, a member of the Leadership Council for Share our Strength's No Kid Hungry campaign and the national spokesperson for Share Our Strength's Dine Out For No Kid Hungry. In 2012 Marc joined the U.S. Department of State's Diplomatic Culinary Partnership, where he takes part in public diplomacy programs that engage foreign audiences abroad as well as those visiting the United States. Marc's debut cookbook, Season with Authority: Confident Home Cooking, was released by Houghton Mifflin Harcourt in April 2015.

Quiz: Are You a Chopped Superfan?

You may have seen every episode of Chopped, but can you beat the chopping block if presented with the opportunity? Test your factual knowledge to see how well you'd do under pressure.

Ask Ted: How to Make Homemade Vinegar

Chopped host Ted Allen has the perfect solution for all that leftover holiday wine: Make your own vinegar. He shared his vinegar-making secrets with Food Network Magazine.