At the last minute he would create his own version of a dish he’d
had at home or found in one of his mom’s cookbooks…and
it was usually a version he took to some extreme.
Chef Boswell attended The Culinary Institute of America in Hyde
Park, New York where he graduated with high honors. One of his first
mentors was Chef Kevin Graham at New Orleans’ famous Grill
Room at the Windsor Court Hotel. He continued his quest for culinary
excellence by working in two great kitchens of Europe. He credits
Chef Pascal Morel at L’Abbaye de Ste Croix (one Michelin star)
in Salon de Provence, France, with teaching him many of the techniques
and nuances, which prevail in his food today.
His year in Provence was followed by another 6 months in Italy’s
famed Enoteca Pinchiorri (two Michelin stars) in Florence. It was
in this restaurant that Scott learned to make the pasta he is quickly
becoming known for. It was also in this kitchen where Boswell worked
beside and befriended Masahiko Kobe, now known as “The Italian
After returning to the US, he worked a short time under Chef Jeff
Tunks at the Windsor Court Grill Room. “I knew I had to climb
the ladder, so to speak. I was offered a sous chef position in the
Hudson Valley area of New York, so I took it.” Within a very
short time he was offered the executive chef position. Both were
small restaurants, and he continued to expand his portfolio and
His passion for snowboarding led him to his next venue in beautiful
Big Sky, Montana. He accepted an executive chef/partner position
there at Rainbow Ranch Lodge. He was determined to serve world-class
cuisine in this top notch ski resort, so he had truffles flown in
from one coast, fresh fish from another, and of course, he made
his own pasta. Big Sky experienced a new element in dining, and
it was here that Chef Boswell realized it was time to return home
and pursue his dream.
On April 4, 2001, Boswell opened Stella!. His French Quarter restaurant
is located just 2 ½ blocks from historic Jackson Square.
He serves polished European fare with Asian accents and bold Creole
Scott finds the New Orleans scene exciting and challenging. “People
here know all about food, and fine dining is a big part of their
social lives. I love being able to serve them a wonderful new creation
that emits “oohs” and “ahhs”-and brings
people back to Stella!” In its short time on the scene, Stella!
has quickly become a favorite for locals. The small, intimate restaurant
has the ambiance of a French country inn. The two dining rooms seat
a total of 60 persons, and there is another room for private parties.
A courtyard adjoins one dining room, while the other overlooks carriages
going by on Chartres Street.
The real attraction at Stella! is the food, where fresh local ingredients
and the chef’s culinary artistry are seamlessly paired. The
globally inspired menu changes seasonally and special creations
are featured daily.