CHEF SCOTT BURNETT
375 Greenwich St.
New York, NY 10013
Executive Chef Scott Burnett continues Tribeca Grill’s tradition of delicious food and drink at a revered NYC landmark. He enjoys cooking a diverse American menu featuring both meat and fish that pairs nicely with the Grill’s world-class Grand Award-winning wine list. Scott’s cooking is influenced by his varied culinary experiences.
Scott is a native of Ocala, Florida, and began his appreciation of food and service while working in his parent’s restaurant. His desire to cook led him to a culinary education at Le Cordon Bleu in New England, and then on to New York City.
Scott met Ratha Chaupoly at Kampuchea, featuring a unique style of Cambodian food. The success of that restaurant led to the popular Num Pang. In 2010, Scott became a Sous Chef on the opening team of Millesime, Laurent Manrique’s highly-regarded Seafood Brasserie in the Carlton Hotel. Scott later collaborated with Chef/Restaurateur Pino Luongo at Morso, to learn and refine pasta cooking.
Demonstrating growing leadership, Scott returned to Millesime as Chef de Cuisine, and was then promoted to Executive Chef.
All of Scott’s culinary and life experiences have led to Tribeca Grill, internationally respected as a neighborhood restaurant for the whole world.