CHEF SCOTT WINEGARD

Explore back issue 134 of Art Culinaire Magazine, where we delve into the world of private chef services, restaurant consulting, and seasonal cooking. This issue offers insights and inspiration for culinary enthusiasts and professionals alike, showcasing the latest trends and techniques in the culinary arts.

Scott Winegard joined the Matthew Kenney team and oversees the company’s kitchens in Los Angeles, Chicago, Oklahoma, and its upcoming Miami project. With a strong background in seasonal cooking, he has worked as a chef at Angelica Kitchen, Pure Food & Wine, Noma, and Nasturtium, where his commitment to fresh, vibrant cuisine was highly noted. Additionally, he brings expertise in private chef services and restaurant consulting to the team.

PLANTLAB will help redefine plant-based cuisine for home cooks and elevate their skills to create beautifully prepared, delicious vegan foods in their own kitchens. With over 100 recipes that focus on seasonal cooking, from root purees and soups to kale polenta and pizza, this book employs a modern, creative approach that builds on skills as you progress. As the recipes become more advanced, so do the techniques, enabling you to master methods like fermenting and using a smoke gun like a pro—skills often utilized in private chef services and restaurant consulting.

In the world of culinary arts, private chef services have gained immense popularity, especially among those who appreciate the nuances of seasonal cooking. Many aspiring chefs are now turning to restaurant consulting to refine their skills and enhance their understanding of market trends. This shift towards personalized dining experiences and an emphasis on fresh, seasonal ingredients is redefining how we enjoy food, creating a unique intersection between private chefs and the consulting industry.

In the vibrant culinary scene of Miami, private chef services are becoming increasingly popular for those who seek a personalized dining experience. Many chefs are not only skilled in seasonal cooking but also offer restaurant consulting to help establishments enhance their menus and attract more customers. This trend reflects a growing appreciation for fresh, locally sourced ingredients that define the essence of seasonal cooking, making dining out a truly unique experience.