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Scott Conant        

Celebrity Chef, Judge on Food Network's Chopped, Author, Bold Italian

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, Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, San Domenico, Chianti, and City Eatery, which earned glowing reviews under his leadership.

Conant 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 Conant one of America's Best New Chefs in 2004.

Following the success of L'Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of savory Italian cooking to life with Scarpetta. Since opening in 2008, the downtown New York restaurant has expanded to five locations across North America including Las Vegas, Miami, and Los Angeles, and has gained critical acclaim and a dedicated fan base for its lively, sophisticated approach to Italian fare.

In recent years, Conant has also opened D.O.C.G. Enoteca, a casual wine bar at The Cosmopolitan Las Vegas, and unveiled the SCM 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.

He has appeared on the Today Show, The Chew, Bravo's Top Chef, The Talk and Good Morning America, and is a regular judge on Chopped, the highest rated show on the Food Network and one of the top shows in all cable television. Conant has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook.

The famous chef brought significant awareness to Alzheimer’s by winning the $50,000 grand prize on “Chopped-All Stars” to Keep Memory Alive, an organization that strives to increase awareness and raise funds for brain disorders. Chef Conant said this of his donation: “I’m proud to align myself with such a great organization like Keep Memory Alive. And then on top of it, to be able to pull out the win and bring them a check for $50,000. It’s amazing when things all line up. I feel really blessed.”

As he enters 2014, Conant 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 bite

News


Q+A: Chef Scott Conant says he is not as mean as he appears on ...

Chef Scott Conant, whose Italian restaurant Scarpetta is at the Cosmopolitan of Las Vegas and one of five in the U.S., is at the casino resort from 5 to 6:30 p.m. ...

11 Things You Didn’t Know About Scott Conant

Get to know chef and Chopped judge Scott Conant who is competing on Season 3 of Chopped All-Stars.

Scott Conant's The Scarpetta Cookbook Elevates Basic Italian, and ...

If you've never had the chance to eat at one of Scott Conant's five Scarpetta restaurants (Beverly Hills, kind of...

NYC celeb chef Scott Conant to open Phoenix restaurant

"Chopped" judge and famed NYC chef Scott Conant has moved to the Valley and will open Mora Italian with Stefano Fabbri.

Exclusive! Chopped: Judge Scott Conant Talks All-Stars Grand Finale, Reveals Show Secrets!

15 seasons in and over 150 episodes deep, we can't get enough of the Food Network's cooking competition show, which features new mystery baskets containing crazy ingredients that throw four competitors (and us) for a loop (you can read more about our love for the show here).

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