Scott Samuel is an accomplished and experienced chef, chef-instructor, and conference coordinator.
Chef Scott has developed and managed large-scale, world-class food and beverage conferences over the past seven years with The Culinary Institute of America—promoting health and wellness, sustainability, and world cuisine. His responsibilities include in-class and online instruction, recipe development, and recipe demonstration at conferences and events, as well as for video and TV production.
Scott has been in the restaurant and food industry for over 28 years, including opening three highly acclaimed, fine dining restaurants. His restaurant experience has been an exciting and interesting journey, and he has remained passionate about preparing fresh, seasonal, nourishing, and sustainable food.
Scott’s experience in restaurants led to his interest in sharing his passion for cooking with others. He opened a successful teaching and catering business in Seattle, offering hands-on classes with a ‘farm-to-table’ approach to food preparation. During this time, Scott also began teaching at the acclaimed Seattle Culinary Academy as a tenured chef-instructor. Utilizing his food management and restaurant operation background, he continued sharing his knowledge of creating an organized and professional approach to providing customers with a fine dining experience.
For Scott's complete resumé go to his Work Experience page.