Chef Scott Serpas of Serpas True Food - Biography

Atlanta, GA

February 2012

South Louisiana native and Chef Scott Serpas has a knack for carving out a style all his own, and his culinary charisma has culled attention from adoring diners and critics alike. From the prestigious James Beard Foundation to Gourmet, GQ, and Food & Wine, this chef has garnered attention for his honest approach to Southern food with Louisiana flair.

Serpas began cooking at an early age at home, but was bitten—then smitten—by the restaurant bug when he worked as a busboy at restaurants in New Orleans. “I spent all my time in the kitchen with the cooks,” Serpas said. A spark ignited, and he eventually pursued a career in culinary arts, graduating from the Delgado’s Culinary Institute in New Orleans in 1990. While in school Serpas completed two New Orleans externships, at Mr. B’s Bistro under Chef Gerard Maras, and in the pastry department at the Le Meridien Hotel.

Serpas then moved to Dallas after graduating and worked under executive Chef Kevin Rathbun at the popular Baby Routh’s, which introduced him to Southwestern cooking techniques and flavors. After four years in Dallas, Rathbun asked Serpas to move to Atlanta to become sous chef at Nava, an Atlanta restaurant that specialized in upscale Southwestern cuisine. In 2004 Serpas served as executive chef at Atlanta’s popular TWO Urban Licks, where he created and executed a menu of wood-fired meats, fish, and barbecue in a high-energy environment.

Now a transplanted Atlantan, Serpas has become a part of the city’s burgeoning culinary scene with his first restaurant venture, Serpas True Food. Located in what was once a cotton storage facility in the heart of Atlanta’s culturally rich Old Fourth Ward neighborhood, Serpas is known for its true food approach to cuisine with an edge. The restaurant has received local and national acclaim since its January 2009 debut and was named one of the 10 “Best New Restaurants in America” in 2009 by GQ magazine.