Chef Scott Samuel, formerly the Sous Chef at The Herbfarm, and now working
as a Private Chef, has been in the restaurant industry for over 20 years.
He was the original Chef for Brie & Bordeaux, a combination wine & cheese
shop as well as an open-kitchen, 30-seat bistro, which opened in April 1996
in Wallingford, Seattle. The menus at Brie & Bordeaux were small but
innovative, focusing on the best of the season.
In the fall of 1998, Scott was a nominated by the James Beard Foundation
as 'Rising Chef of the Year'.
A graduate of Washington State University's Hotel/Restaurant Administration
Program, Scott's intention to become a chef began as a teenager. His early experience
started with various jobs in restaurants on Maui, and then an apprenticeship
in 1991 at Gerard's Relais de Lyon in Seattle
under chef Christophe DeGouix. Other employment included catering and working
in the bistro at The Ruins, a private dining club; Café Juanita, working
as Sous Chef and catering various events; and working as a Private Chef
on a yacht touring southeast Alaska.
In August of 1998, Scott completed a six-week apprenticeship at The French
Laundry in Napa Valley with Chef Thomas Keller. Scott was drawn by Keller's
vision and insistence on perfection, and he returned to Brie & Bordeaux reinvigorated
and inspired. Scott left Brie & Bordeaux in 1999 to fulfill a Chef position at
Gerard's Restaurant on Maui. He returned to Seattle in 2000 to help open Waterfront
Pier 70 as Executive Sous Chef, then a year later accepted the position as Sous
Chef of The Herbfarm Restaurant and helped re-open the renowned restaurant in Woodinville,
Scott's menus reflect a commitment to local
farmers and seasonal harvests. His style combines the Northwest bounty,
classic French technique and an adventurous spirit. Scott has also been
teaching cooking classes in the Seattle
area for the past ten years, focusing on creating menus that are
simple and brilliant.
Currently Scott is a full-time Chef Instructor at The Culinary Institute of America in Napa