Scott Conant

Chef & Partner, Mora Italian (Phoenix, Arizona)

Scott Conant brings a deft touch and unwavering passion to creating soulful food in a convivial atmosphere. With a career spanning more than 30 years including multiple restaurants, an enthusiastic following of fans and an ever-expanding brand he has established himself as one of the country’s top chefs and restaurateurs.

A graduate of the Culinary Institute of America, 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, which 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, the latter naming Conant one of America’s Best New Chefs in 2004.

Following the success of L’Impero, Conant opened Alto, an elegant Italian restaurant in midtown Manhattan. Always looking to raise the bar, Conant eventually moved on to bring his own vision of sophisticated, savory Italian cooking to life. In 2017, Conant opened Mora Italian, a modern, convivial osteria in Phoenix, Arizona, and in April 2018, he debuted Italian steakhouse Cellaio at Resorts World Catskills in Monticello, New York.

Conant also brings his passion for food culture into homes with his long-awaited Sprezza line of cooking and pantry essentials, which debuted in late 2018. This collection of nine sauces, spreads, olives, and more embody the three tenets of Conant’s restaurants – honesty, integrity, and soul – and bring authentic Italian flavor and “inherent elegance” to every dish.

Conant has appeared on The Today Show, The Chew, CBS’ The Talk and Good Morning America; and hosts Season 2 and Season 3 of Best Baker in America while appearing as a co-host on Beat Bobby Flay and a regular judge on and Chopped, consistently one of Food Network’s highest rated programs. He has also published three cookbooks: New Italian Cooking, Bold Italian and The Scarpetta Cookbook.

As Conant continues to embark on new opportunities, he looks forward to sharing his enduring philosophy: savor the pure pleasure of food, down to its last taste.