ABOUT CHEF CONANT

Chef 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 and restaurateurs.

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.

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.

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Conant is known to millions of 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 Show, Rachael Ray Show, and Good Morning America, among others. He has also published three cookbooks: New Italian Cooking, Bold 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

MAKING HEADLINES

• 3/4/19 Palms Spring Life, A Success Story with Soul

• 4/16/19 Wine Spectator, Scott Conant's Lamb on the Grill for Easter

• 6/21/19 People, Chopped's Scott Conant Reveals 30 Lb. Weight Loss after cutting out Wheat and Alcohol

• 11/17/19 USA TODAY, 'Fat and happy, that’s my motto:' Scott Conant dishes up decadence at USATWFE

• 12/12/19 Forbes, Traveling with Chef Scott Conant: Cooking with an Italian Lens

• 2/3/2020 Phoenix New Times, Mora Chef Scott Conant is Hosting a New Food Network Series

• 2/4/2020 Eater Las Vegas, New Food Network Show features Chefs Battling for a Top Job at the Flamingo

• 2/5/2020 TODAY Show, How to make Italian Favorites like Chicken Parm and Tiramisu even better

• 2/12/2020 Entrepreneur Podcast, How Success Happens: Finding True Happiness In Business

• 2/19/2020 Rachael Ray Show, How To Make Pork & Veal Meatballs with Fregola Pasta 

• 2/29/2020 People, Scott Conant's Endive, Orange & Goat Cheese Salad

TELEVISION

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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