Podcasts The Line

Scott Conant

Episode: 33

A graduate of the Culinary Institute of America, Scott Conant broke out onto the restaurant scene in his twenties, running the kitchens of famed Italian spots such as il Toscanaccio, Chianti and City Eatery, which earned glowing reviews under his leadership. Conant officially put his name on the map when he opened the beloved L’Impero in 2002. It garnered a three-star review from The New York Times, the title of ‘Best New Restaurant’ from the James Beard Foundation and praise from top publications such as Gourmet and Food & Wine, which named Conant one of America’s Best New Chefs in 2004.

Following the success of L’Impero, Conant has opened restaurants in Las Vegas, Miami, Phoenix, Los Angeles, and New York. He has appeared on the Today Show, The Chew, CBS’ The Talk, and Good Morning America, and is a regular judge on Chopped. He has also published three cookbooks: New Italian Cooking, Bold Italian, and The Scarpetta Cookbook.

ScottConant_NicoleFranzen

“Some people dream of sex. I dream about pasta.” – Scott Conant

 

Latest Episodes

Lessons Learned: Tales from Small Business Owners

Lessons Learned: Tales from Small Business Owners

130

On today's episode, I am excited to share the audio recording of a live event I recently emceed for HRN. Lessons Learned: Tales from Small Business Owners features captivating stories from four storytellers who opened up about their trials and tribulations in the restaurant business. Sponsored by TD Bank, the event took place at the Tilit NYC ...
Steven Satterfield

Steven Satterfield

129

On today's episode, I'm joined by Steven Satterfield, the executive chef and co-owner of Miller Union, a celebrated ingredient-driven restaurant located in Atlanta's West Side neighborhood. The restaurant, which opened in 2009, has become an institution and has been recognized as a top restaurant in America by Eater, Bon Appetit, Food and ...
Jeff Byrd and Lauren Byrd – Two Birds Taphouse

Jeff Byrd and Lauren Byrd – Two Birds Taphouse

128

On today's episode I welcome Jeff Byrd and his daughter-in-law Lauren to discuss their restaurant Two Birds Taphouse in Marietta Georgia. The restaurant is truly a family labor of love. Jeff, his wife, his son and Lauren joined forces to open Two Birds in 2016.  Jeff was a recently retired attorney and had no previous experience in ...
Presenting Dyed Green, An Exploration of Irish Food & Culture

Presenting Dyed Green, An Exploration of Irish Food & Culture

127

On today's episode of theLINE, I have the pleasure of presenting an episode of Dyed Green, a podcast about food and culture in Ireland. Hosted by my brother, Max Sussman, and his wife, Kate McCabe, each episode features dynamic conversations with chefs, farmers, scholars, and more - exploring Ireland's rich culinary history, its dynamic ...
Chef Jae Jung

Chef Jae Jung

126

On today's episode, I welcome Chef Jae Jung, the chef and owner of KJUN, a Korean-Cajun pop-up currently operating in New York City. A graduate of the CIA, she moved to New Orleans where she became enamored by Cajun cuisine. Since moving to NYC in 2014 she has worked at Oceana, Le Bernardin, the NoMad Restaurant, and most recently as the ...
Ben Van Leeuwen

Ben Van Leeuwen

125

On today's episode of theLINE, I welcome Ben Van Leeuwen, the co-founder and CEO of Van Leeuwen Ice Cream, where he leads product development and commercialization. Van Leeuwen has come a long way since the first yellow truck hit the streets of NY in 2008. The company has grown from ice cream trucks to national distribution and brick and ...
Birdie’s

Birdie’s

124

On Today's episode of the Line, I welcome the co-owners of the Austin, Texas restaurant Birdie's. Tracy and Arjav moved from NYC to Austin with the hope of building an equitable neighborhood restaurant. Birdie's is a casual order-at-the-counter spot that serves elevated plates. Tracy, a Texas native, handles chef duties, and Arjav, who was ...
Wax Paper

Wax Paper

123

On today's episode, Eli welcomes Lauren and Peter Lemos, owners of Wax Paper in LA. With over 30 years of hospitality experience between them, they launched their restaurant in 2015 on a shoestring budget in a shoebox-sized space. Now with two locations of Wax Paper Co., a growing team, and a new restaurant concept called Lingua Franca on the ...
SERIES
SUBSCRIBE