Scott Riesenberger

Executive Chef

  • Location:

    New York / Westchester / The Hamptons

  • Expertise:

    Classic French Cuisine / New American

  • Affiliations:

    Hudson at Haymount House / Corton / Cru

Philosophy

My style of cooking is completely inspirational. I use seasonal, organic products from local sustainable farms in the NY metro area.

Biography

I am a chef with over 16 years of professional experience in some of NY and Europe's top restaurant's. I have a varied cooking background, ranging from high-end exclusivity, to catering and private/ personal dining to cooking on a airplane and stairwell of a event space in Long Island. I was also diagnosed with Celiac disease in 2009, so I have a vast understanding and experience with gluten-free cooking, as well as other dietary restrictions.

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my experiences

This chef currently has nothing in their showcase...

  • Scallop Carpaccio with Tangerine, Horseradish, and Coffee Oil

    by Scott Riesenberger

  • 5 Ingredients
  • Honey Roasted Pekin Duck Breast with Pumpkin, Endive, and Charred Raisin Puree.

    by Scott Riesenberger

  • 7 Ingredients
  • Green Apple Merengue with Ricotta Croquette, Wild Chestnut Honey Ice Cream.

    by Scott Riesenberger

  • 5 Ingredients
  • Chestnut Bisque with Egg Nog Cream

    by Scott Riesenberger

  • 2 Ingredients
  • Slow Cooked Short Rib with Horseradish and Secret Sauce

    by Scott Riesenberger

  • 4 Ingredients

This chef currently has no events...


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