Meet Scott

Scott Boswell’s star is rising with an élan elegance that is all his own. The Louisiana native and chef/owner of New Orleans’ hottest restaurant, Stella!, has a vision of bringing his globally inspired flavors to markets where they are fully appreciated.

“My international experience has allowed me to create a style that captures the elegance of French, the simplicity of Italian, combined with Asian flavors and bold Creole accents,” as Boswell explains his unique approach. “My travels and explorations have added important layers to my culinary repertoire.”

A graduate of the Culinary Institute of America at Hyde Park, Boswell initiated his career with Chef Kevin Graham at the Windsor Court in New Orleans before embarking on a best-of-Europe search, where he credits Chef Pascal Morel in Salon de Provence, France, with his foundational techniques. His work in the kitchen of Enoteca Pinchiorri in Florence, Italy, solidified his reverent, sophisticated cuisine. Florence is where he started work with Masahiko Kobe, now known as “Iron Chef Italian.”

He returned to the U.S. with the opportunity to create world-class cuisine at a Montana resort. This Big Sky experience added a new element to his culinary palate and he felt it was time to take flight on his own by returning to New Orleans and opening Stella! in 2001.

Boswell’s relationship with Masahiko Kobe brought him to Tokyo in 2003, working at Kobe’s Restaurant Massa. Tokyo became a pivotal experience, bringing out a passion for honest and distinct flavors that sparkled with fresh clarity. Tokyo continues to lure Boswell is another source of inspiration.

A turn in the kitchen of La Rochelle allowed Boswell to work with “Iron Chef French” Hiroyuki Sakai in 2004, as well as other fine international top chefs, including “Iron Chef Chinese”, Chin Kenichi.

Additionally, his pursuit of culinary excellence has led him to learn alongside many acclaimed chefs within the U.S. Chef Jean-Georges in the Trump International Tower hosted Boswell as a guest in his kitchen in 2006. “Iron Chef Japanese” and current “Iron Chef America”, Masaharu Mirimoto, and Chef Eric Ziebold graciously did the same in 2007.

During 2008 and 2009, Boswell had the distinguished pleasure of working in Chicago with Chef Grant Achatz of Alinea, Chef Charlie Trotter and with Chef Jonathan Benno at Thomas Keller’s world-renowned restaurant, “Per Se,” in Time Warner NYC. He also spent time at Restaurant Daniel with Daniel Boulud, and at Tailor with Sam Mason.

In the New Year he’s jumped from the South at McCrady’s in Charleston, South Carolina, with Chef Sean Brock to the Northern laboratory of Chicago’s Moto with Chef Homaro Cantu.

Seeing his career in stages, Boswell considers all of these educational experiences evolutionary to his cuisine. It is the combined sage of his many mentors that inspires him like the brilliance of guiding stars.

He believes in what he calls his culinary destiny. He endeavors to reach beyond the senses to create a culinary performance in everything he does. Chef Boswell is all about “foods that shout with uniquely global voices.”