Scott Conant brings a deft touch and unwavering passion to creating food with soul. His first Scarpetta location, which opened in New York City in 2008, garnered a glowing three-star review from The New York Times, was named one of the Best New Restaurants in America by Esquire magazine and received a nomination for Best New Restaurant from the James Beard Foundation in 2009. Most recently, it was selected as one of Adam Platt’s “Top 101 New York City Restaurants of 2011” in New York magazine. In 2008, Conant opened Scarpetta at Miami Beach’s Fontainebleau resort, which received a four-star review from The Miami Herald. In June 2010, Conant opened Scarpetta Toronto at the Thompson hotel, followed by Scarpetta Beverly Hills at the Montage Beverly Hills in October of that same year. He opened a fifth location as well as D.O.C.G Enoteca, a new wine bar, at the Cosmopolitan of Las Vegas in December 2010. Spring 2012 saw the unveiling of the SCM Culinary Suite, Conant’s private loft in SoHo where he hosts dinners, cocktail parties and cooking demos and develops new recipes. A graduate of The Culinary Institute of America, Conant was named one of America’s Best New Chefs by Food & Wine magazine in 2004. He has appeared on The Today Show, Good Morning America, The Talk and Bravo’s Top Chef. Conant has also served as a frequent judge on Food Network’s “Chopped” and published two cookbooks: New Italian Cooking and Bold Italian, with a third title, The Scarpetta Cookbook, coming out in October 2013. In addition to his restaurants, Conant now serves his signature cuisine at McCarren International Airport’s American Express Centurion Lounge in Las Vegas, which opened in March 2013.