hosted by Michael Symon
Chef Scott is redefining Mexican cuisine one city at a time. His stardom is rooted in the suburbs of Los Angeles where he learned his passion for the hospitality industry at his first job as a dishwasher for a local pizza restaurant. In college, while working as a server, Scott realized his true calling was cooking and from that day forward he pursued his dreams to become a chef. His culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one... READ MORE
Chef Scott is redefining Mexican cuisine one city at a time. His stardom is rooted in the suburbs of Los Angeles where he learned his passion for the hospitality industry at his first job as a dishwasher for a local pizza restaurant. In college, while working as a server, Scott realized his true calling was cooking and from that day forward he pursued his dreams to become a chef. His culinary journey began with a move from California to Hyde Park NY to attend the Culinary Institute of America which is recognized as one of the best schools in the world for chefs. Upon graduation Chef Scott traversed the nation to work in the best cities with some of the best Chefs including Andre Soltner at Lutece, Alfred Portale at Gotham Bar and Grill in NYC, Nancy Oakes at Boulevard in San Francisco, Mary Sue Milliken and Susan Feniger in their Los Angeles Restaurants Border Grill and City as well as with Michel Richard of Citrus in LA. Once Scott reached the level of Executive Chef he ran the kitchens of Border Grill in Los Angeles, Arizona 206 and Pershing Square Café in NYC as well as educating young chefs as an instructor for Le Cordon Bleu in Pasadena California. For 10 years Scott worked with the New York City based restaurant group BR Guest as their National Corporate Executive Chef and Partner. During his time with BR Guest, Linquist developed and stewarded the growth of the ever popular restaurant brand Dos Caminos through its expansion to seven locations within New York City, Las Vegas, Ft. Lauderdale Florida and Atlantic City. His latest project includes opening COYO Taco in Miami’s trending art hub, Wynwood, as chef and partner with an integral part of the creation and development of the brand.
After the wild success and demand for COYO Taco, Linquist recently opened their second location in the center of Miami’s financial district, Brickell. Future plans for COYO include a worldwide expansion of their irresistible and authentic Mexican street food concept. The newest addition to the COYO Taco family includes a destination in the capital of Dominican Republic, Santo Domingo. Last year, Chef Scott opened OLLA, where he received outstanding accolades such as “Chef of the Moment” by MIAMI Modern Luxury Magazine, “Best Reviewed Restaurants of 2017” by Miami New Times, “Hottest Restaurant in Miami” by Eater Miami and “Best New Restaurant” by Time Out Miami. Due to high rent, the South Beach location had to close its doors in early 2017, a week after Miami New Times named OLLA “Best Mexican Restaurant,” for their ‘Best Of’ issue. OLLA is still on the hunt for a new destination but nothing is confirmed yet.
Shortly afer, Chef Scott can agree this project isn’t too close to home – Xico, (named after a town in Mexico) opened in Mumbai, India, Sept. 2017. Xico is located in the heart of the bustling city, neighboring Top Chef Master winner, Floyd Cardoz’s restaurant, The Bombay Canteen. Xico is also the first contemporary Mexican restaurant for Mumbai. Linquist’s most recent concept Les Banh Amis opened at the end of last year inside Miami’s first food hall, 1-800-Lucky. Inspired by his travels in Vietnam, he noticed a lack of authentic banh-mi and and wanted to use the best bread in Miami partnering with Sulivan Street Bakery bread creating some of the best sandwiches in the magic city.
Linquist added the title of author with the 2007 release of Mod Mex: Cooking Vibrant Fiesta Flavors at Home and is consistently featured on the morning shows of the major television networks and has become widely known as an ambassador of modern Mexican cuisine.