Scott Samuel
THE CULINARY INSTITUTE OF AMERICA
NAPA VALLEY
Chef Scott Samuel, formerly the Sous Chef at The Herbfarm, and now working as a Private Chef, has been in the restaurant industry for over 20 years. He was the original Chef for Brie & Bordeaux, a combination wine & cheese shop as well as an open-kitchen, 30-seat bistro, which opened in April 1996 in Wallingford, Seattle. The menus at Brie & Bordeaux were small but innovative, focusing on the best of the season. In the fall of 1998, Scott was a nominated by the James Beard Foundation as 'Rising Chef of the Year'.In August of 1998, Scott completed a six-week apprenticeship at The French Laundry in Napa Valley with Chef Thomas Keller. Scott was drawn by Keller's vision and insistence on perfection, and he returned to Brie & Bordeaux reinvigorated and inspired. Scott left Brie & Bordeaux in 1999 to fulfill a Chef position at Gerard's Restaurant on Maui. He returned to Seattle in 2000 to help open Waterfront Pier 70 as Executive Sous Chef, then a year later accepted the position as Sous Chef of The Herbfarm Restaurant and helped re-open the renowned restaurant in Woodinville, Washington. Scott's menus reflect a commitment to local farmers and seasonal harvests. Currently Scott is a full-time Chef Instructor at The Culinary Institute of America in Napa Valley.
