Instructor: Lab Cookery
Chef Scott Roberts spent many years abroad while working his way through some of the best restaurants in England, Australia, San Francisco and Chicago. His combination of western technique and eastern flavours reflects his training at Chicago’s L2O, a 3 Michelin starred modern seafood restaurant, his travels to Japan and Russia, and his upbringing in Markham, Ontario, home to one of Canada’s largest Asian communities.
Scott’s cuisine combines carefully sourced meats, seafood and vegetables, with delicate accents from wood and smoke, a style he fell in love with while cooking at San Francisco’s 3 Michelin starred Saison, and England’s Fera at Claridge’s.
In 2016, Scott returned from two years spent in London (UK), leading the groundbreaking wood-fired Thai BBQ restaurant, the Smoking Goat, to national and international acclaim.
Upon returning to Canada, Scott started a catering company and ran Cassia Northern Thai and Coral’s Lobster Rolls as pop-up restaurants and food stands. Lately, he has served as a full-time private chef to notable Canadian business leaders and celebrities. This year, Scott returns to Stratford Chefs School as a Lab Instructor, and looks forward to mentoring the next generation of Canadian chefs.
Photo: Terry Manzo