With over 25 years of experience in elite kitchens across the globe, Scott takes pride in his training and knowledge of both classical and modern cooking techniques. These skills have helped him to develop a distinct culinary style that is based on seasonal-contemporary American cuisine with European influences. He emphasizes the use of locally sourced ingredients with exceptional quality, and employs simple cooking techniques to enhance the experience and presentation of his dishes.

In 1998, Scott began his career in the Burgundy region of France, working under the legendary Michelin-starred chef Marc Meneau at L’Esperance. He later moved on to work with several of New York City’s leading chefs, including Rocco Dispirito at Union Pacific, David Bouley at the iconic Bouley, Alain Ducasse at The Essex House, and Paul Liebrandt at Gilt and Corton Restaurants . He later returned  to France to work with Michelin-starred chef Marc Veyrat at L’Auberge in the French Alps. Scott stepped into the role as Executive Chef starting at Cru Restaurant in the West Village from 2007-2009, then onto Hudson at The Haymount House in suburban Westchester, NY in 2011. Throughout his career, Scott has been involved in the opening of twelve restaurants, both in and out of hotels, and where he has managed staff recruitment, training, sourcing, costing, P&L projections and reports, selecting china/glass/silver, vendor selection, equipment, wine & liquor, and more.

Professional accomplishments include garnering 3 stars from the New York Times for his work in operating Hudson at the Haymount House, as well as appearing in Food and Wine Magazine, the Wall Street Journal, Westchester Magazine and other local publications.

Scott Riesenberger was diagnosed with Celiac disease in 2009. This has given him an in-depth understanding of the different dietary and allergy restrictions of his clientele. In his downtime, Scott enjoys spending time with his partner, Laine, and his two daughters – playing tennis, making kombucha, practicing yoga and expanding his knowledge of wine and fine art.

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