ABOUT CHEF CONANT

Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 34 years, a portfolio of acclaimed restaurants and an ever-expanding brand, Conant has established himself as one of the world's leading chefs.

 

A graduate of the Culinary Institute of America, Conant built a reputation for outstanding leadership and culinary creativity early in his career, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, all of which earned glowing reviews throughout his tenure.

 

Conant officially put his name on the map when he opened the beloved L’Impero in 2002, which 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; the latter naming him "Best New Chef" 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. In 2017, he opened Mora Italian, a modern, convivial osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York. Now, Conant has expanded his Arizona restaurant portfolio after taking helm of The Americano, an Italian-inspired steakhouse in Scottsdale, in October 2020.

 

In 2018, Conant launched his Sprezza line of cooking and pantry essentials, bringing his passion for food culture into homes and giving fans an opportunity to cook with authentic Italian flavor in their own kitchens. The Sprezza collection of nine sauces, spreads, olives, and more embody the three tenets of Chef Conant’s restaurants – honesty, integrity, and soul.

Conant is known to fans worldwide for his Food Network appearances, including his long-running role as a judge on Chopped. In 2020, he began hosting the spinoff Chopped Sweets, and he has served as host of Best Baker in America seasons 2 and 3, Topgolf’s Chef Showdown, and Beat Bobby Flay. In addition, he has made numerous guest appearances on The Today ShowRachael Ray Show, and Good Morning America, among others. He has also published three cookbooks: New Italian CookingBold Italian, and The Scarpetta Cookbook

 

As Chef 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. 

"Spaghetti, tomato and basil.

That’s all it says. That’s pretty much what it is. But, however Chef Conant is choosing and cooking the Roma tomatoes with which he sauces his house-made spaghetti, he’s getting a roundness of flavor and nuance of sweetness that amount to pure Mediterranean bliss." 

 

The New York Times

ACCOLADES

food & wine 2004 America’s Best New Chefs, L’Impero

james beard award 2003 Best New Restaurant, L’Impero

james beard award 2003 Outstanding Restaurant Design, L’Impero

new york magazine 2002 Rising Star Chef

 

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One of the most knowledgeable and respected voices in the culinary industry, Chef Conant is known to audiences worldwide for his appearances on Food Network’s biggest shows.

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