With over 20 years of experience in some the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.
In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L'Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific, David Bouley at Bouley, Alain Ducasse at The Essex House and with Chef Paul Liebrandt at Gilt and Corton. Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps in 2004 and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening 10 restaurants in and out of hotels, involving local unions, staffing, training, selecting, sourcing and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.
Scott Riesenberger suffers from Celiac disease and was diagnosed in 2009, this has given him an in dept understanding of the different dietary and nutrional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, practicing yoga, traveling and expanding his knowledge of fine wine and art from around the world.