Scott Conant

Inside Biography


Scott Conant is an American restaurateur, the chef as well as a cookbook author. In the year 2004, the magazine named him one of the America’s Best New Chefs. in the mid-2010, Scott announced that he was going to open two more restaurants in Las Vegas.

Early life and Education

Scott Conant was born on 19th February 1971 in Waterbury, Connecticut, United States. From his young age, he started cooking. From his mother, he got an Italian descent. He is of an American nationality and of white ethnicity.

When Scott was only 11 years old he had already started taking cooking cla s ses at the local community college. When he turned 15, Scott went to W.F. Kaynor Technical High School for culinary arts followed by Culinary Institute of America (CIA).

During when he was at CIA he had interned at a famous restaurant named San Domenico in New York. After completing the graduation Scott, he spent a year at the Hotel Bayerischer Hof for mastering the art of pastry in Munich, Germany.


Scott after spending a year in Germany returned to The New York Times, at that time it was a three stars’ restaurant for helping the restaurant garner and also working as a sous chef. In the year 1995, he got selected by Cesare Casella at II Toscanaccio which was an Upper East Side Tuscan, to become chef de cuisine.

After a year, Scott renovated two institutions Chianti which was on the Upper East Side and Barolo which was in Soho. Then on the Bowery in New York, he became an executive chef at the City Eatery.

Scott along with his modern take on Italian cuisine got him an attention of the New Yorkers. As a result, he earned a loyal following and from The New York Times, he got a glowing two-star review in the year 2000.

In the year 2002 September, he opened a restaurant named L’Impero in Tudor City. Only after a week, the restaurant received a three-star review from The New York Times. In the restaurant from the simplest to the complex preparation, he was almost always in control.

After a year, later on, the cover of Food and Wine Scott’s signature pasta got appeared. In the year 2003, he got honors as the Best New Restaurant in the US as well as Outstanding Restaurant Design from the James Beard Foundation.

In the year 2004, the magazine named him one of the America’s Best New Chefs. in the mid-2010, Scott announced that he was going to open two more restaurants in Las Vegas.

Scott’s television appearance includes the guest judge in season 2,4 and 5 of Top Chef, judge of season 1-34 of Chopped, multiple appearances in Martha Stewart Living, Good Morning America as well as on The Today Show.

His first book was published in 2005 entitled ‘Scott Conant’s New Italian Cooking, Bold Italian, The Scarpetta Cookbook in 2008 and 2013 respectively.

Personal life

Scott Conant is married to his longtime girlfriend named Meltem Conant for above nine years. the couple tie knot in the year 2007 in Bodrum, Turkey. After dating for few years, they decided to get married in the 2007 summer. They got married in a private wedding in the presence of only family and close friends. The couple is very much in love with each other.

Conant is blessed with two adorable daughters from his wife. The name of one daughter is Ayla Conant and the name of another daughter has not been disclosed yet.

On an interview with Chef’s Connection, Scott Conant said that he has worked day and night and focused on his energy to become one of the best chefs that he could be. He went out there and learned about new recipes by others chef.

Even though his career is so much important for him but he said his family is the priority for him and they always come first no matter what.

Net worth and social medias

The net worth of Scott is $5 million. His books and earnings from restaurants help to add in his net worth.

He is very active on social sites like Instagram, Twitter, Facebook etc. On the web, Conant has become one of the most searched celebrity chefs. With his good looks as well as exceptional cooking skills he has won millions of hearts.



by Bchrome, 31 Mar, 2017

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