Scott Conant Net Worth is$5 Million
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Profession: Chef
Date of Birth: 1971-02-19
Country: Waterbury
Scott Conant net worth: Scott Conant is an American chef, restaurateur, and television personality who has a net worth of $5 million. Scott Conant was born in Waterbury, Connecticut, and grew up cooking. When he was eleven, he began taking cooking classes at a community college, and then went on to attend a trade school for cooking. He ultimately graduated from the Culinary Institute of America. After interning at San Domenico in New York City, he moved to Munich, Germany, to apprentice as a pastry chef. After returning to the US, he worked as a sous chef at San Domenico. Since then, he has gone on to become one of the most well-reviewed and popular designers of Italian-style cuisine in the world. He has opened multiple successful restaurants and has appeared on a wide variety of cooking shows, including "Top Chef", "Martha Stewart Living", and "Anthony Bourdain: No Reservations". He has also authored a number of best-selling cookbooks.
Scott Conant (born February 19, 1971) is an American chef, restaurateur, food personality, and cookbook author.
Conant was born in Waterbury, Connecticut. Scott is of Italian descent on his mother???s side. He began cooking at a young age, taking cooking classes at the local community college at age 11. At 15, he enrolled in a trade school for culinary arts, and then attended the Culinary Institute of America (CIA). He has since opened a number of very popular restaurants in North America, written numerous cookbooks, and appeared on or starred in many food-related television shows.
A distant relative of Conant???s is Roger Conant, the founder of Salem, Massachusetts.
Conant married his wife, Meltem, in Bodrum, Turkey, in 2007. They have two daughters.
While at the CIA, Conant interned at the famous New York City restaurant San Domenico, an experience that had a decisive impact on the young chef. After graduation, he spent a year in Munich, Germany, mastering the art of pastry at the Hotel Bayerischer Hof. He returned to the United States and San Domenico, working as a sous chef and helping the restaurant garner three stars from The New York Times.
In 1995, Cesare Casella selected him to be chef de cuisine at Il Toscanaccio, an Upper East Side Tuscan-style restaurant. A year later, Conant went on to revamp two institutions: Barolo in SoHo and Chianti on the Upper East Side. Conant then became executive chef at City Eatery, located on the Bowery in New York City.
Conant and his modern take on Italian cuisine got the attention of New Yorkers, earning him a loyal following and a glowing two-star review from The New York Times in 2000.
In September 2002, Conant opened L???Impero in Tudor City. Within weeks, the restaurant received a rave three-star review from The New York Times, which stated, ???[Conant is] turning out dishes full of flavors that are joyous and highly refined. From the simplest preparations to the most complex he is almost always in

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Scott Conant Latest News

Top chef reveals his secret to cooking perfect pasta

Scott Conant, who runs New York's Fusco restaurant and is often dubbed 'the Maestro of pasta', shared his guide to making perfect 'pantry pasta' with My Domaine. Picture: Scott Conant Scott Conant, who runs New York's Fusco restaurant and is often dubbed ...
Posted: November 22, 2017, 11:00 pm

You’ve been cooking pasta for your spag bol all wrong… here’s how you should really do it

Scott Conant, who runs New York's Fusco restaurant and who has been dubbed “the Maestro of pasta”, shared his guide to making perfect “pantry pasta” with My Domaine. The ultimate secret, according to Scott, is adding a splash of the pasta water to ...
Posted: November 22, 2017, 2:16 pm

Seared and Slow Roasted Sirloin of Beef

1. Combine 2 tbsp olive oil, pepper flakes, garlic slices, and 1 rosemary sprig in a zip-top bag. Add steaks; let sit at room temp for 30 minutes. 2. Heat remaining oil, garlic, and rosemary in a heavy sauté pan over medium-high heat. Remove meat from ...
Posted: December 7, 2017, 1:12 pm
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