Seattle Culinary Academy

The Herbfarm

The French Laundry

Waterfront Seafood Grill

Gerard's Restaurant

Cafe Juanita

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, Washington.

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 Valley.

'Sustainability...commitment to practices that respect heritage, the process, and the health of the planet for future generations'

"One cannot think well, love well,
sleep well, if one has not dined well"

-Virginia Woolf

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