Gaining national acclaim with the opening of L’Impero in 2002, which was awarded “Best New Restaurant” by the James Beard Foundation in 2003, Scott Conant continues to impress food critics with his distinct Italian cuisine, which the New York Times called “tomato sorcery” in a July 2008 profile. In 2004, Food & Wine Magazine named Conant one of America’s “Best New Chefs”. He has also written two cookbooks (New Italian Cooking (2005) and Bold Italian (2008)) and has appeared on The Today Show, Food Network, Bravo’s Top Chef and Good Morning America. With his new venture, Scarpetta (see right), located in New York City and Miami, Conant is securing his name among a prestigious list of famed American chefs. Inaugurating foodspring’s Featured Chef section, Conant shares some secrets behind his award-winning cuisine, including recipes for his Coconut Panna Cotta, Fritto Misto, Capretto (roasted baby goat) and Spaghetti with Fresh Tomato Sauce and Basil.

Location:

Scarpetta NYC, 355 W. 14th St., New York, NY 10011; 212.691.0555.

Scarpetta at the Fontainebleau Miami Beach ,4441 Collins Ave., Miami Beach, FL 33140, 305.538.2000 or 877.326.7412