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Since the late 1980’s Scott Leysath has been recognized as a leading authority on proper preparation of fish and game. Building on a corporate restaurant management background, Leysath opened his own Sacramento, California restaurant in 1987. Along with innovative fish and game items on the daily menu, he invited sportsmen to bring in their bagged fish and game so he could show them how it is supposed to taste. His reputation for extraordinary fish and game cooking led to his catering enterprise, Silver Sage Caterers.

For over a decade, Silver Sage Caterers provided exceptional meals for Northern California sporting groups such as Ducks Unlimited, California Waterfowl Association, National Wild Turkey Federation, Mule Deer Federation, Rocky Mountain Elk Foundation, California Deer Association and Safari Club International. Scott is no longer active in the catering business, but his business partner, Greg Cornell, has kept Silver Sage going strong in Northern California.

Scott is a regular contributor for a handful of outdoor publications. He has authored a popular cookbook, with two new books due for release in 2006. He spent four years on HGTV’s Home Grown Cooking with Paul James. When not in front of the camera giving useful cooking tips or preparing dishes, Scott scripted, coordinated and directed the show’s cooking segments. The popular program can still be seen Monday - Friday on the Do-It-Yourself Network (DIY). He makes weekly personal appearances on outdoor-related television and radio programs nationwide. His Sporting Chef TV show earned popular acclaim, including back-to-back Excellence in Craft Awards from the Southeastern Outdoor Press Association.

In 2005, Scott joined forces with Donny McElvoy, long-time host of The Outdoor Advantage TV show. Their new show, HuntFishCook, does just that. They hunt, fish, cook and explore all things outdoors. The show combines two very different hosts from two different coasts. It's fun, entertaining and, along the way, the viewer will learn a great deal about how to get their fish and game to the table and what to do with it once you drag it home.

Every week, Scott prepares a new waterfowl recipe on Ducks Unlimited TV on OLN. Scott has worked with DU and other conservation groups such as The California Waterfowl Association and The South Carolina Waterfowl Association to help others make the most of their harvested fish and game.

Beginning in 1997, Scott began working for corporate entities - conducting wild game cooking demonstrations prior to a fabulous five course wild game dinner. Word of mouth demand soon exceeded Scott’s available time, but he managed to execute over one hundred twenty five dinners each year. He also appears at numerous hunting and fishing lodges, private residences, country clubs and banquet facilities. He has established relationships with chefs, caterers and restaurant operators throughout the U.S., especially in the southeast, Texas and the Rocky Mountain states.

Chef Leysath appears at numerous outdoors/sportsman and food expositions where he entertains attendees with his subtle wit and culinary mastery. He practices what he calls “short attention span cooking”, knowing that learning is an active process and that guests not entertained will move on to other venues. In a period of less than one-hour, Scott will prepare up to ten fabulous fish and game dishes while watching guests devour each one as it is prepared.

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