- 6 courses (10+ guests): $165 per person
- 4 courses (10+ guests): $145 per person
- 4 courses (8 or 9 guests): $165 per person
With over 18 years of experience in some of 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 (as Chef de Partie/Garde Manger), David Bouley at Bouley (as Executive Sous Chef), Alain Ducasse at The Essex House (as Chef de Partie/Tournant), and most recently, Paul Liebrandt at Corton (as Chef de Cuisine). Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps (as Commis de Cuisine/Tournant), was the Executive Sous Chef for the opening of Gilt (from 2005-2006), and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening seven restaurants in and outside of hotels, involving local Unions, staffing, training, selecting, sourcing, and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.
Scott suffers from Celiac disease and was diagnosed in 2009, this has given an in-depth understanding of the different dietary and nutritional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, expanding his wine knowledge, and fine art.