Scott Winegard

Scott Winegard is a maestro of flavor, seamlessly blending his passions for plant-based cuisine and culinary innovation into a symphony for the senses. Hailing from Long Island, NY, Scott's journey into the culinary world began unexpectedly, as he immersed himself in the punk rock and skateboarding scene of his youth. However, it was his serendipitous encounter with Angelica Kitchen, a local macrobiotic restaurant, that ignited his culinary flame.

Under the mentorship of Leslie, the restaurant's owner, Scott honed his craft, learning the art of thoughtful, seasonal cooking sourced from local farms. His culinary prowess blossomed during his tenure at Angelica Kitchen, spanning nearly a decade, where he cultivated a deep-rooted commitment to fresh, vibrant cuisine.

In the early 2000s, Scott delved into the pop-up dining scene, spearheading the exclusive and successful Brooklyn-based dinner club, Nasturtium. Simultaneously, he served as a private chef, offering tailored private chef services for esteemed clients in media, television, and fashion, further refining his culinary repertoire and forging lasting relationships.

Scott's culinary journey took him across the globe, where he served as Executive Chef and Culinary Creative Director alongside Chef Matthew Kenney, a pioneering force in plant-based cuisine. Together, they collaborated on numerous projects, including the development and launch of over 25 restaurants, as well as co-authoring acclaimed cookbooks such as "Plant Food" and "Plant Lab."

In 2018, Scott embarked on a new chapter, assuming the role of Culinary Director, Executive Chef, and partner at a small restaurant in Portland, Oregon, where he championed his vision of seasonal, plant-based cuisine. Despite initial success, the challenges posed by the Covid-19 pandemic prompted a pivot, leading Scott to part ways and seek solace in the sun-drenched landscapes of Carefree, Arizona.

At Civana, a boutique wellness resort, Scott reignited his culinary passion, spearheading the reopening of food outlets and collaborating with Deepak Chopra's team on the Chopra Whole Health Retreat. However, the allure of Los Angeles beckoned, drawing Scott back into the fold of Matthew Kenney's culinary empire, where he lent his expertise to various high-profile projects and events, including restaurant consulting.

Now, in 2024, Scott finds himself returning to his roots in Brooklyn, poised to share his culinary wizardry through a myriad of private and public cooking events, consultations, and cooking classes. His illustrious career has been punctuated by accolades, from hosting a sold-out dinner at the James Beard House to being named Best Vegetable Restaurant in the US by We're Smart Green Guide.

In addition to his culinary pursuits, Scott is eager to reignite his passion for music, embarking on long-talked-about music projects that have been simmering on the back burner. The harmonious blend of his culinary and musical talents promises to captivate audiences and enrich communities in new and exciting ways.

Furthermore, Scott is thrilled to announce his collaboration with Land & Sea, a culinary collective based in Oakland, California. Together, they will curate seasonal dinners that celebrate the bounty of the land, showcasing Scott's innovative approach to plant-based cuisine in conjunction with Land & Sea's incredible artist community. These collaborative dinners promise to be a feast for the senses, embodying the spirit of creativity, community, and culinary innovation.

If you would like to reach out to me regarding restaurant consulting or private chef services, please email me at scottwinegard@gmail.com. 

My services include: 

- Menu Development 

- Recipe Development 

- Test Kitchen/Client Tasting 

- Menu Costing and Pricing 

- Kitchen Staff Training 

- Kitchen Design 

Whether you are looking to develop a new restaurant, enhance your existing menu, or explore seasonal cooking options, I have the expertise to ensure your menu project is a success.