About

Louisiana native and chef/owner of two of New Orleans’ hottest restaurants, Stella! and Stanley! has a vision of bringing his globally inspired flavors to markets where they’ll be fully appreciated.

“My international experience has allowed me to create a style that captures the elegance of French, the simplicity of Italian combined with Asian accents and bold Creole flavors,” Boswell explains his unique approach. “My travels and explorations have added important layers to my culinary repertoire.”

A graduate of the Culinary Institute of America at Hyde Park, Boswell initiated his career with Chef Kevin Graham in his beloved home town before embarking on a best-of-Europe search where he credits Chef Pascal Morel in Salon de Provence, France with his foundational techniques. His work in the kitchen of Enoteca Pinchiorri in Florence solidified his reverence for pasta. Here is where he started work with Masahiko Kobe, now known as “Iron Chef Italian.”

It was this relationship that brought him to Tokyo, working at Kobe’s Restaurant Massa and then at Jean-Georges in the Trump International Tower. Tokyo became a pivotal experience, bringing out a passion for honest and distinct flavors that sparkled with fresh clarity. It was the combined sage of his mentors that inspired him like the brilliance of guiding stars.

He returned to the US with the opportunity to create world-class cuisine at a Montana resort. This big sky experience added a new element to his culinary palate and he felt it was time to take flight on his own by returning home and opening Stella! in 2001.

Tokyo continues to be a draw and source of inspiration for Boswell. A turn in the kitchen of La Rochelle allowed Boswell to work with “Iron Chef French” Hiroyuki Sakai in 2004. Additionally, his pursuit of culinary excellence has lead him to learn alongside U.S. and international top chefs including “Iron Chef Chinese” Chin Kenichi, “Iron Chef Japanese” and current “Iron Chef America” Masaharu Morimoto, and Chef Eric Ziebold. Seeing his career in stages, Boswell considers all these educational experiences evolutionary to his cuisine.

Boswell believes in the stars or what he calls his culinary destiny. He endeavors to reach beyond the senses to create a culinary performance in everything he does. His work at Stella! along with his international experience and reputation has given him a global platform with opportunities on the horizon that will allow his creativity to reach greater heights.

Scott Boswell is all about “food that shouts with a uniquely global voice.”

3 Responses to “About”

  1. Jon Says:

    What happened? I want to hear about day three!

  2. Peter Says:

    Where’s your Per Se blog? Not able to see it.

  3. chefscottb Says:

    Stay tuned for updates about my NYC adventures.

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