Private Chef Scott Scott

Scott is a versatile and passionate private chef with a dynamic cooking style that caters to all culinary preferences. Having honed his skills at the Philadelphia Culinary School, Scott has a wealth of experience, having worked in reputable establishments such as Boca Grande Club, Odyssey Cruises line, Lenape Inn, and Duling Kurtz House. His favorite dish is always the next one, ensuring that every meal he creates is crafted with excitement and innovation. Scott's culinary expertise has been sought after by a prestigious clientele, including the likes of Gordon Ramsey, Hulk Hogan, Tommy Lasorda, President G. Bush & family, and Greg Norman. Scott's commitment to delivering unforgettable dining experiences is evident in his ability to adapt to any style and meet the unique needs of each client. Whether you're planning an intimate dinner or a grand event, Scott is dedicated to making your occasion extraordinary with his exceptional culinary skills and meticulous attention to detail

For me, cooking is...

Cooking is my love language. It’s turning raw ingredients into moments people never forget — the sizzle of garlic in hot oil, the first bite that make

I learned to cook at...

“I learned to cook standing on a stool next to my mom. What started as helping stir the pot turned into a lifelong obsession. The rest I learned the h

A cooking secret...

is listening. Listening to the sizzle, to the ingredients, and to the people I’m cooking for. A dish made with attention always tastes different.

My menus

Fine dining

STARTER

Choose 1 dish

Burrata with Roasted Cherry Tomatoes, Basil & Aged Balsamic Creamy burrata cheese drizzled with warm roasted tomatoes, fresh basil, and a thick balsamic reduction. Serve with toasted crostini

Cured meats: prosciutto, salami, mortadella Cheeses: fresh mozzarella, pecorino, gorgonzola Marinated vegetables: artichokes, roasted peppers, olives Fresh elements: cherry tomatoes, grapes, figs (if in season) Bread: grissini or crusty focaccia

FIRST COURSE

Choose 1 dish

Arugula & Citrus Salad Orange segments, pistachio, shaved parmesan, white balsamic

Cheese filled Ravioli in Brown Butter Sage Sauce (Or upgrade to Creamy Lobster Fettuccine for extra luxury.) Fresh ravioli tossed in a simple sage-brown butter sauce with Parmesan

Garlic Shrimp Sauté White wine, chili flakes, parsley

MAIN COURSE

Choose 1 dish

Chicken & Gnocchi Provencal Pesto Chicken with gnocchi, sundried tomato pesto and spinach

Filet Mignon with Red Wine Reduction Pan-seared filet mignon finished with a rich Italian-style red wine sauce Serve with roasted asparagus and a side of creamy polenta or garlic mashed potatoes

Pan-Seared Branzino Amandine Seared Mediterranean sea bass with a perfectly crisp skin, finished in a rich, toasted brown butter and fresh lemon sauce. Accented with toasted almonds

DESSERT

Choose 1 dish

Creme burlee Cheesecake

Dark Chocolate mousse

Triple berry parfit

Mediterranean

STARTER

Choose 3 dishes

Classic Hummus Extra virgin olive oil, smoked paprika

Tzatziki Greek yogurt, cucumber, dill

Baba Ganoush Charred eggplant, tahini

Marinated Olives & Feta

Cured meats: prosciutto, salami, mortadella Cheeses: fresh mozzarella, pecorino, gorgonzola Marinated vegetables: artichokes, roasted peppers, olives Fresh elements: cherry tomatoes, grapes, figs (if in season) Bread: grissini or crusty focaccia

FIRST COURSE

Choose 1 dish

Mediterranean Chopped Salad Cucumber, tomato, red onion, kalamata olives, feta, lemon-oregano vinaigrette

Arugula & Citrus Salad Orange segments, pistachio, shaved parmesan, white balsamic

MAIN COURSE

Choose 1 dish

Grilled Flank Steak Rosemary-garlic marinade, chimichurri

Lemon Herb Chicken Charred & finished with preserved lemon

Garlic Shrimp Sauté White wine, chili flakes, parsley

DESSERT

Choose 1 dish

Baklava: Layers of crisp, flaky phyllo dough brushed with olive oil or butter, layered with finely chopped walnuts or pistachios, and soaked in a fragrant honey syrup

Panna Cotta: A smooth Italian custard that requires just a few ingredients—like light cream, a touch of sugar, and vanilla—set with a natural thickening agent like gelatin or agar-agar, and topped with fresh fruit

Olive Oil Cake: A moist, dense cake that replaces butter with extra-virgin olive oil and is often scented with lemon zest, orange blossom, or yogurt

Italian Menu

STARTER

All inclusive

Cured meats: prosciutto, salami, mortadella Cheeses: fresh mozzarella, pecorino, gorgonzola Marinated vegetables: artichokes, roasted peppers, olives Fresh elements: cherry tomatoes, grapes, figs (if in season) Bread: grissini or crusty focaccia

FIRST COURSE

Choose 1 dish

Lemon Spaghetti (Spaghetti al Limone) — bright, creamy, and refreshing. It's a crowd-pleaser that cuts through richer courses. A simple yet luxurious alternative could be homemade tagliatelle with a light ragù or seafood if you prefer variety

MAIN COURSE

Choose 1 dish

Pork Milanese — breaded and fried pork cutlets, crispy on the outside and juicy inside. Serve with a squeeze of fresh lemon. For a lighter or more festive option: grilled swordfish or chicken piccata with capers and lemon. Contorno (Side Dish)

DESSERT

All inclusive

Dolce (Dessert) End on a high note with classic Tiramisù — layers of coffee-soaked ladyfingers, creamy mascarpone, and cocoa