Chef Scott Cohen
Chef Instructor, Culinary Arts
"There are 3 things you must have to be successful in culinary: professionalism, passion, and discipline. Remember talent without discipline is a loss!"
About
Certified Executive Chef® Scott Cohen has over 40 years in the industry, has cooked at the James Beard House, and is a cookbook author. He is Executive Chef at the 4-diamond Las Canarias at Omni La Mansion del Rio, as well as at Pesca on the River at the Watermark Hotel and Spa.
Chef Scott’s mentors were Wolfgang Puck (at the Mansion on Turtle Creek), Andre Gaillard (at the Carlyle and La Reserve) and, in France, Daniel Boulud, Georges Blanc, Roger Verge, and Michelle Rustang.
After 15 years in New York City and honors from the James Beard Foundation, Chef Scott moved to the Texas Hill Country to make the most of the area’s untapped bounty for food lovers. He has published The Texas Hill Country Cookbook of regional cuisine and innovative recipes, from Crispy Calamari with Red Pepper Jalapeño Vinegar and Smoky Tomato Dip to his signature Peach Cobbler.
Honors & Awards
- Commandeer Le Cordon Bleu France, 1994
- Société de Culinaire Philanthropic, 1993
- James Beard Great Hotel Chef Series
- Teacher of the Year - All Trade Schools Texas, 2011
Professional EXPERIENCE
- 40+ years of cooking experience, including Sous Chef and Executive Chef
- Cookbook Author - The Texas Hill Country Cookbook
- Culinary Arts Teacher - Le Cordon Bleu
Dish Examples
Seared Bison Filet with Blistered Sprouts
Education
- Associate of Occupational Studies Degree, Culinary Institute of America
Special Interests
Movie buff, cigars, fishing, fishing, and more fishing!
