Wednesday, September 22, 2010

Laissez Les Bon ‘Tastes’ Rouler, Y’all

Join us for this week’s Chef Demo with
Scott Serpas of Serpas True Food – 10:00 am on 9/25

Chef Demos are sponsored by Whole Foods Market

You don’t have to go far from your front step in Atlanta to reach a world of cuisines. And though New Orleans isn’t too many miles away, we’re glad Chef Scott Serpas brings its flavors a little closer to home at his namesake restaurant a mere drive, bike-ride or walk away. His bold take on regional favorites, highlighted through classical technique and global influence wows not just the regulars at Serpas, in a space that was once a cotton storage facility in the Old Fourth Ward, but critics alike – since its opening in January 2009, Serpas True Food has received local and national acclaim and was named one of the 10 “Best New Restaurants in America” by GQ magazine.

Scott’s love for cooking began at an early age, but it was working as a busboy in his hometown of New Orleans when he knew he wanted a future for himself in the restaurant world. He later attended Delgado’s Culinary Institute in New Orleans and completed an externship at both Mr. B’s Bistro under executive chef Gerard Maras, and in Le Meridien Hotel’s pastry department.

After graduation, Scott’s career took him to Dallas to work with Chef Kevin Rathbun at the popular Baby Routh’s, which introduced him to Southwestern cooking techniques and flavors. After four years in Dallas, Rathbun asked Serpas to move to Atlanta to become sous chef at Nava. The rest, as they say, is history.

Now a proud expatriated Atlantan, Scott went on to lead the opening team of Sia’s, garnering praise for his fresh take on the Asian and Mediterranean flavors that continue to influence him today. He then lent his talents as executive chef at TWO Urban Licks, where his bold approach led to creative wood-fired meats, fish and barbecue.

Today, when he’s not in the kitchen at Serpas True Food, Scott spends much of his time volunteering with organizations like Share Our Strength, the American Liver Foundation, Camp Twin Lakes, the March of Dimes, Dining Out for Life and the James Beard Foundation.

In addition, Scott participates in community demos like ours, coming up this Saturday! Join us under the tent for his recipes, tips and tastes. Oh, and did we mention that Serpas also offers Sunday brunch? After this demo, you might just be making plans.

- Jennifer Maley

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