Restaurant Stella ~ New Orleans

Scott Boswell’s star is rising with an élan elegance that is all his own.  The Louisiana native and chef/owner of New Orleans’ hottest restaurant, Stella!, has a vision of bringing his globally inspired flavors to markets where they are 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 flavors and bold Creole accents,” as 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 at the Windsor Court in New Orleans 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, Italy, solidified his reverent, sophisticated cuisine. Florence is where he started work with Masahiko Kobe, now known as “Iron Chef Italian.”

He returned to the U.S. 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 to New Orleans and opening Stella! in 2001.

Boswell’s relationship with Masahiko Kobe brought him to Tokyo in 2003, working at Kobe’s Restaurant Massa. Tokyo became a pivotal experience, bringing out a passion for honest and distinct flavors that sparkled with fresh clarity. Tokyo continues to lure Boswell is another source of inspiration.

A turn in the kitchen of La Rochelle allowed Boswell to work with “Iron Chef French” Hiroyuki Sakai in 2004, as well as other fine international top chefs, including “Iron Chef Chinese”, Chin Kenichi.

Additionally, his pursuit of culinary excellence has led him to learn alongside many acclaimed chefs within the U.S.  Chef Jean-Georges in the Trump International Tower hosted Boswell as a guest in his kitchen in 2006. “Iron Chef Japanese” and current “Iron Chef America”, Masaharu Mirimoto, and Chef Eric Ziebold graciously did the same in 2007.

During 2008 and 2009, Boswell had the distinguished pleasure of working in Chicago with Chef Grant Achatz of Alinea, Chef Charlie Trotter and with Chef Jonathan Benno at Thomas Keller’s world-renowned restaurant, “Per Se,” in Time Warner NYC. He also spent time at Restaurant Daniel with Daniel Boulud, and at Tailor with Sam Mason.

In the New Year he’s jumped from the South at McCrady’s in Charleston, South Carolina, with Chef Sean Brock to the Northern laboratory of Chicago’s Moto with Chef Homaro Cantu.

Seeing his career in stages, Boswell considers all of these educational experiences evolutionary to his cuisine. It is the combined sage of his many mentors that inspires him like the brilliance of guiding stars.

He believes in what he calls his culinary destiny.  He endeavors to reach beyond the senses to create a culinary performance in everything he does.  Chef Boswell is all about “foods that shout with uniquely global voices.”

Managing Partner

Sommelier & Wine Director

John Mitchell’s love of wine began in the summer of 2001 at McCrady’s Tavern and Long Room in Charleston, South Carolina. It was here, that Mitchell was shown the rudimentary skills of handling wines while focusing on his knowledge of French grapes. With the decision to move back to his hometown of Greenville, South Carolina, which had exploded with a resurgence of restaurants, Mitchell would find Restaurant O. While at Restaurant O, John became involved with the wine program while honing skills in wine and management.

Further pursuing his thirst for knowledge in a larger market, Mitchell would then venture to Atlanta, Georgia to become an Assistant Sommelier at top-rated Seeger’s Restaurant. Here he would learn more about progressive American cuisine and how to pair wine with Gunter Seeger’s delicate but powerful dishes. Before leaving Atlanta, Mitchell also worked as Assistant Sommelier at Joel Restaurant where he able to revisit his love for French cuisine and wine.

With an opportunity to run his own wine program, Mitchell would then go back to Restaurant O in South Carolina then later moving back to Charleston. Looking for new challenges, John began to work for the Orient Express Company, which then relocated him to Windsor Court Hotel in New Orleans. Using his tools of management and wine directing, he helped to propel the Grill Room back to its renowned status with a revamped wine program.

Forever on the hunt for perfection and knowledge, Mitchell was offered a position as Wine Director with Chef Boswell at Stella! It was an obvious choice to join Boswell’s team where he could share his knowledge and create a unique wine list.

Anthony Gray is a young talent eager to take the culinary world by storm. With a larger than life personality and the hunger for both food and excellence, Anthony quickly gained the respect of his peers as the Executive Sous Chef of Restaurant Stella!

At only Eight years old, Anthony enjoyed cooking with his grandmother and assisting her in creating traditional Italian meals. With a continued interest in Italian cuisine, he began his culinary career at the age of sixteen making pizza at a small pizzeria in his native town Voorhees, New Jersey. Gray’s passion for food was undeniable and after graduating from high school he entered the Atlantic Culinary Academy of New Jersey. After receiving his Associates Degree from Atlantic Cape College in 2008, Anthony began working at Ted’s on Main in Medford, New Jersey. Gray was introduced to Chef Iwanochie’s New Orleans cuisine and embraced the challenge of the bold southern flavors. Ready for new ventures, Anthony then moved to May’s Landing, Jersey to work for the historic Renault Winery Resort. At Restaurant Joseph, Gray immediately proved himself to be a valuable member of the kitchen and would soon be promoted to Sous Chef. After his training with the resort, he was afforded the opportunity to work with Patrick and Terrance Fuery at the Alsatian French restaurant, Maia. The French cuisine inspired Gray to work with local farmers and fishermen creating sauces and soups while extensively working with chacuterie production and meat fabrication. With the desire to continue his food knowledge, Gray would then move to the Virgin Islands to work with Chef Vincent Russo and Chef David Benjamin at Bleu Water. This fine dining seafood restaurant allowed Anthony to work with his favorite flavors and fresh ingredients. After making a decision to leave the island, it was the flavors of New Orleans he missed the most. Gray accepted a position at Chef Boswell’s Stella! where, once again, he displayed a strong presence in the competitive kitchen. Anthony is currently the Executive Sous Chef for restaurant Stella! where his drive and passion are contagious.

A native of White Plains, New York, Rebecca Cohen was never more than an hour away from one of the world’s great culinary epicenters. Cohen began her cooking career at just 21 years old, after receiving her BA in Italian Literature from the University of Connecticut in 2007. Tuning into a deeper passion, Cohen headed west, like all good explorers, for an on-the-job culinary education.

Cohen landed her first kitchen position under pastry chef Shuna Lydon at the San Francisco kitchen of Sens Restaurant,. In May of 2008, Cohen moved on to james Beard recognized, Delfina, where she worked under Koa Duncan for just over a year before joining the team at Quince under William Werner. Another guiding influence for Cohen’s career is her Rising Star Pastry Chef peer, Kelly Fields, whom she met in San Francisco. With training under four strong leaders, Cohen gave in to some latent wanderlust, traveling and eating her way around New Zealand for several months in early 2010. As fate would have it, her return trip brought her to the welcoming southern bosom of New Orleans, where she began as pastry cook at 2003 Rising Star Chef Scott Boswell’s Stella! in May of 2010.

Now pastry chef at Stella! (promoted after just nine months), Cohen practices a strict mantra: “If it’s not right, it’s garbage.” It may sound harsh, but it’s a testament to the standard of quality the young pastry chef developed along her culinary journey. And it’s a mantra that we’re certain is going to drive Cohen into even greater heights of pastry glory.