Rising Star Chef Scott Boswell of Stella! - Biography
New Orleans, Louisiana
Scott Boswell always has been and always will be a student of global cuisine. He traipses around the world like a culinary nomad to stage in world renowned kitchens to enhance his own brand of culinary artistry.
Boswell started his gustatory studies as a child entering cooking contests and experimenting with recipes. He attended The Culinary Institute of America, graduated with honors, and continued training in various kitchens, including that of New Orleans Chef Kevin Graham at the Windsor Court Hotel’s Grill Room. Boswell then embarked on his first culinary tour that lead him to the Michelin-starred kitchen of Chef Pascal Morel of L’Abbaye de Ste Croix in Salon de Provence, France. He had pivotal a experience in Florence, Italy while working at Michelin two-starred Enoteca Pinchiorri where he befriended future “Iron Chef Italian” Masahiko Kobe.
Boswell returned to the U.S. and became executive chef and partner at the Rainbow Ranch Lodge in Montana. Not long after, he returned to New Orleans and opened Stella! in the French Quarter in 2001. Boswell was named a StarChefs.com New Orleans Rising Star Chef in 2003.
Boswell continued to make time to learn new skills, techniques, and ingredients. In 2003, he traveled to Tokyo at the behest of Chef Kobe to work at his restaurant Massa. The experience was eye-opening, showing Boswell the beauty of simple and pure flavors.
His international stages and culinary enlightenment continued in the kitchens of “Iron Chef French” Hiroyuki Sakai in 2004 and then “Iron Chef Chinese” Chin Kenichi. Within the US borders he’s staged with nearly a dozen of the country’s top chefs, including Jean-Georges Vongerichten, Masaharu Morimoto, Eric Ziebold, Grant Achatz, Charlie Trotter, Jonathan Benno, Daniel Boulud, and Sam Mason.
The chef’s high-volume, casual all-day restaurant Stanley opened unofficially in 2005 after Hurricane Katrina devastated New Orleans, and left Stella! in a shambles. Stanley's low price points and American comfort food was met with immediate success, and allowed Boswell the means to resuscitate Stella!. Now with two successful restaurants to his name, Boswell continues his research of cuisine in his kitchens, and in kitchens across the globe. In 2010, Boswell has already racked up time in the kitchens of VMcCrady’s with Sean Brock and Chicago’s Moto with Homaro Cantu. And whispers of expanding Stanley to another city are in the air.