No. 91
Scott Conant on The Restaurant Guys LIVE!
The Conversation
The Restaurant Guys welcome Scott Conant to a conversation LIVE at the New Brunswick Performing Arts Center. They talk about Scott’s origin story, what it’s like being a television personality as a host, judge and competitor and why he's going to upgrade the Italian products you can use at home: it’s all about soul.
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Scott Conant
While at the Culinary Institute of America, Scott interned at the famous New York City restaurant San Domenico. After stints in Europe and back in the states, Scott opened L'Impero in NYC. Within weeks, the restaurant received a rave three-star review from The New York Times. Food & Wine went on to name him one of America's "Best New Chefs" in 2004. Following L'Impero, Scott went on to open Alto. Scott left L'Impero and Alto in 2007 and, in 2008, launched Scarpetta in Manhattan.
In 2018, he debuted Italian steakhouse Cellaio at in Monticello, NY. Next he opened The Americano in Atlanta, GA in 2022.
Scott is known to fans worldwide for his Food Network appearances, including his long-running role as a judge on Chopped for over a decade and frequent co-host on Beat Bobby Flay. His newest show, House of Knives, debuted in 2025. In addition, Scott has made frequent guest appearances on The Today Show, Rachael Ray Show, The Kelly Clarkson Show, and Good Morning America, among others.
In addition to The Scarpetta Cookbook, Scott has published New Italian Cooking, Bold Italian, and in 2021, Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen.
He is opening up several new eateries and launching a consumer products line in 2025.
THE INSIDE TRACK
The Guys have enjoyed Scott’s cooking and vision since they ate his food at his NYC restaurants and had Scott as a guest on The Restaurant Guys in 2005. Scott has uttered Mark’s favorite line spoken on television. (It was directed at one of their former chefs. You’ll want to hear it!)
Scott explains what has guided him throughout his life and advises young chefs to do the same.
“When I identify bullshit, I walk away from it. I think that's been really difficult for me at certain times in my career. It's always served me in the end because I only choose the things that I love to do, but I do it with full commitment, with no expectation of result except the love and the passion that I have for it,”
Scott Conant on The Restaurant Guys LIVE 2025
Marcus Samuelsson on
The Soul of a New Cuisine
A Vintage Selection from 2007
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