Chef Biography
Scott Boswell, a Louisiana native, was born in 1961 and showed an interest in cooking early on. He entered local cooking contests usually bringing home the blue ribbon for something he cooked, and then took it to some extreme. After graduating from the CIA, he apprenticed under Great Chef Kevin Graham at the New Orleans Windsor Court Hotel. He went on to apprentice in several European kitchens including L’Abbaye de Ste Croix in Salon de Provence, France, and Enoteca Pinchiorri in Florence, Italy. It was in that kitchen he became friends with Masahiko Kobe, now better known as the Italian Iron Chef. Chef Boswell returned to the Windsor Court, then accepted a position as chef/partner at the Rainbow Ranch Lodge in Big Sky, Montana.
In 2001 he returned to New Orleans to open his first upscale restaurant, Stella!, located in the Provincial Hotel, French Quarter. Later that year, the Great Chefs television crew taped him for Discovery Channel’s Great Chefs of America series.
In 2004 he opened a very successful Gourmet Hamburger & Sandwich facility called Stanley, a few blocks away in Jackson Square. He closed Stella! in 2014 but continues to run Stanley today, in 2016.
Recipes
Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts
Serving: 4 Print Bananas Foster French Toast with Crisp Plantains and Spicy Candied Walnuts By Great Chefs October 1, 2015 Chef Scott Boswell’s turn on New Orleans’s famous Bananas Foster stacks spiced French toast with ice cream. The Bananas Foster sauce is poured over the dessert and garnished with spiced candied walnuts, fried plantain, and […]
Grilled Veal Loin Medallions with Chanterelle and Lobster Mushroom Potato Galette and Calvados Veal Reduction
Serving: 4 Print Grilled Veal Loin Medallions with Chanterelle and Lobster Mushroom Potato Galette and Calvados Veal Reduction By Great Chefs October 1, 2015 Rich with flavor, this dish combines grilled veal medallions with a potato galette layered with mushrooms, scallions, and cheese. The veal and galette slices and served with butter-sauteed baby vegetables and […]
Pan-seared Diver Scallops and Jumbo Gulf Shrimp with Truffle-scented New Potato Hash and Caviar Butter
Serving: 4 Print Pan-seared Diver Scallops and Jumbo Gulf Shrimp with Truffle-scented New Potato Hash and Caviar Butter By Great Chefs September 30, 2015 Fat scallops and shrimp are seared in clarified butter and served atop a bed of baby vegetables and new potato hash. Butter sauce, enhanced with caviar, is drizzled over the seafood. […]