A Louisiana native, Scott Boswell has been surrounded by a food-loving culture all his life. He began showing an interest in cooking as a child. He entered cooking contests sponsored by local organizations such as the 4-H Club, the Louisiana Egg Council, etc. and always came home with a blue ribbon.
At the last minute he would create his own version of a dish he’d had at home or found in one of his mom’s cookbooks…and it was usually a version he took to some extreme.
Chef Boswell attended The Culinary Institute of America in Hyde Park, New York where he graduated with high honors. One of his first mentors was Chef Kevin Graham at New Orleans’ famous Grill Room at the Windsor Court Hotel. He continued his quest for culinary excellence by working in two great kitchens of Europe. He credits Chef Pascal Morel at L’Abbaye de Ste Croix (one Michelin star) in Salon de Provence, France, with teaching him many of the techniques and nuances, which prevail in his food today.
His year in Provence was followed by another 6 months in Italy’s famed Enoteca Pinchiorri (two Michelin stars) in Florence. It was in this restaurant that Scott learned to make the pasta he is quickly becoming known for. It was also in this kitchen where Boswell worked beside and befriended Masahiko Kobe, now known as “The Italian Iron Chef.”
After returning to the US, he worked a short time under Chef Jeff Tunks at the Windsor Court Grill Room. “I knew I had to climb the ladder, so to speak. I was offered a sous chef position in the Hudson Valley area of New York, so I took it.” Within a very short time he was offered the executive chef position. Both were small restaurants, and he continued to expand his portfolio and culinary knowledge.
His passion for snowboarding led him to his next venue in beautiful Big Sky, Montana. He accepted an executive chef/partner position there at Rainbow Ranch Lodge. He was determined to serve world-class cuisine in this top notch ski resort, so he had truffles flown in from one coast, fresh fish from another, and of course, he made his own pasta. Big Sky experienced a new element in dining, and it was here that Chef Boswell realized it was time to return home and pursue his dream.
On April 4, 2001, Boswell opened Stella!. His French Quarter restaurant is located just 2 ½ blocks from historic Jackson Square. He serves polished European fare with Asian accents and bold Creole flavors.
Scott finds the New Orleans scene exciting and challenging. “People here know all about food, and fine dining is a big part of their social lives. I love being able to serve them a wonderful new creation that emits “oohs” and “ahhs”-and brings people back to Stella!” In its short time on the scene, Stella! has quickly become a favorite for locals. The small, intimate restaurant has the ambiance of a French country inn. The two dining rooms seat a total of 60 persons, and there is another room for private parties. A courtyard adjoins one dining room, while the other overlooks carriages going by on Chartres Street.
The real attraction at Stella! is the food, where fresh local ingredients and the chef’s culinary artistry are seamlessly paired. The globally inspired menu changes seasonally and special creations are featured daily.