Scott Larson

Chef Scott Larson boasts more than 30 years of professional cooking and kitchen management experience with restaurants and high-volume catering. He is also a New York State licensed culinary educator who spent more than a decade as a Chef-Instructor at the highly-regarded International Culinary Center (formerly FCI) before joining the faculty at ICE’s New York campus.

After graduating from the Culinary Institute of America in 1993, Chef Scott externed at Aureole, which began his extensive career in kitchens throughout New York, Pennsylvania and California. He also worked as a freelance chef at Union Square Events, executing experiences at locations like the New York Public Library, the Museum of Modern Art, and Columbia University, and for clients including Bon Appetit magazine. 

Chef Scott taught students of all levels in the Culinary Arts program and is now the Lead Chef-Instructor for ICE’s Health-Centered Culinary Arts program, describing his personal food philosophy as 'plant-forward omnivore.'

Beyond his experience teaching professional students, Chef Scott has inspired amateur chefs as a recreational class instructor covering an array of topics, including knife skills, charcuterie, French classics and Italian cuisine. In his time at ICC he also served as a special curriculum lecturer on sous vide cooking and food and wine pairing principles.

Chef Scott has a passion for great food, outstanding service and preparing future generations of chefs to succeed in our industry.