Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. His career spans over 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, 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 sophisticated, savory Italian cooking to life with Scarpetta. In 2017, Conant opened Mora Italian, a modern, convivial osteria in Phoenix, Arizona; and The Ponte, a contemporary Italian restaurant in Los Angeles. In February 2018, Conant opened Masso Osteria at Red Rock Casino, Resort & Spa in Las Vegas followed by Italian steakhouse Cellaio in May at Resorts World Catskills in Monticello, New York.
Conant has appeared on the Today Show, The Chew,CBS’ The Talk and Good Morning America, and is a regular judge on Chopped, consistently one of Food Network’s highest rated programs. In May 2018, Best Baker in America premiered its second season on Food Network with Conant as the host. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.
As Conant 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.