Chef Scott Boswell
Scott
Boswell of Stella!
Uniting Global Flavors with Distinct
Style
Scott
Boswell’s star is rising with a rather
loud 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’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.”
ChefScottyB@restaurantstella.com
