The Master Plan
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Chef Scott Cohen
Scott Cohen is a graduate of the Culinary Institute of America (CIA) at Hyde Park. He has worked at the Mansion at Turtle Creek in Dallas during Wolfgang Puck's tenure as the hotel's Corporate Executive Chef, the Boca Raton Hotel and Club in Florida, and the Carlyle Hotel in New York where he locked in his title as the Sous Chef. He broadened his knowledge of French cooking while working as the Sous Chef under the training of the late Andrew Gaillard and trained under Georges Blanc and Roger Verge at the famous Moulin de Mougin in France. During this time, Scott opened up New York's first Supper Club, Tatou, where he cooked on a daily basis for many celebrities including Prince, Mariah Carrey, Whitney Houston, Liza Minnelli, and Peter Frampton to name a few.
Scott Cohen was one of the first American chefs to be privileged with a Bronze Medal and subsequent membership to the prestigious French Vatel Club all while working as the Executive Chef at the four-star, four-diamond Stanhope Hotel in New York. Also, while at the Stanhope, he was honored to cook for world-famous Chef Paul Bocuse as one of New York's Top Chef. He served as the Executive Chef of Las Canarias at San Antonio's La Mansion del Rio Hotel and world renowned luxury hotel, The Watermark Hotel & Spa (voted #2 best hotel in the US in 2006 by Condé Nast.).
In 2008, Scott opened in San Antonio the first authentic French Brasserie in Texas, Brasserie Pavil (Top 10 New Restaurant in Texas in 2009 by Texas Monthly) and Watermark Grill, a sustainable fresh fish restaurant. Chef has had the privilege to cook for President George W. Bush being honored as Texas Top Chef. Chef Scott has been a guest-Chef amongst many to the James Beard House in New York City and the Winter Olympics in Salt-Lake City; and the Live with Regis and Kathy Lee Show. Scott has also authored The Texas Hill Country Cookbook: A Taste of Provence, which has been endorsed by world famous celebrity Chef Jacques Pépin.