Scott LinquistCOYO Taco
While his culinary background spans a variety of continents, it is safe to say that Chef Scott Linquist has risen to acclaim as one of the country’s most noted chefs in the genre of Mexican cuisine.
As National Corporate Executive Chef of Dos Caminos Mexican Kitchen, Linquist stewarded the growth of the ever-popular restaurant as it expanded to seven locations in New York City, Las Vegas, Ft. Lauderdale Florida and Atlantic City.
Linquist added the title of author with the 2007 release Mod Mex: Cooking Vibrant Fiesta Flavors at Home and is consistently featured on the morning shows of major television networks. He has become widely known as an ambassador of modern Mexican cuisine.
He gained knowledge and experience at celebrated Mexican restaurants such as New York City’s Arizona 206, which received a NY Times Three Star rating (prior to his arrival), and served as the man behind the “Two Hot Tamales,” as Executive Chef for Mary Sue Milliken and Susan Feniger of Border Grill fame.
When not heating up Mexican cuisine, Linquist explored his culinary borders at highly praised restaurants including Pershing Square Cafe, Gotham Bar and Grill and Lutece, all in New York City, Boulevard in San Francisco, and Citrus, Bistro Garden at Coldwater and City restaurants, all in Los Angeles. He also gained experience teaching at an accredited professional culinary school, California School of Culinary Arts in South Pasadena.
Linquist has spearhead the direction of the menu for COYO Taco, his most recent project, bringing bold, traditional flavors and sustainable ingredients to the concept. The restaurant has taken a farm-to-table approach to their food, with a variety of home-cooked dishes, fresh tortillas made from scratch and guacamole smashed in-house daily.