Scott Cohen is a graduate of the Culinary Institute of America (CIA) at Hyde Park. He has been associated with the Mansion at Turtle Creek in Dallas during Wolfgang Puck’s tenure as the hotel’s Corporate Executive Chef, the Boca Raton Hotel and Club in Florida, and the Carlyle Hotel in New York where he locked in his title as the Sous Chef. He broaded his knowledge of French cooking while working as the Sous Chef under the training of the late Andrew Gaillard and trained under Georges Blanc and Roger Verge at the famous Moulin de Mougin in France. Scott Cohen was one of the first American chefs to be honored with a Bronze Medal and subsequent membership to the prestigious French Vatel Club all while working as the Exective Chef at the Four-Star, four-diamond Stanhope Hotel in New York. He now serves as the Executive Chef of Las Canarias at San Antionio’s La Mansion del Rio Hotel.

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