Palace Cafe, New Orleans
Chef Scott Maki has worked behind the line at some of New Orleans most celebrated restaurants. Arriving in New Orleans in 2003 from his hometown of Lansing, Michigan, Scott earned his Creole cuisine stripes cooking under Emeril Lagasse. After working at both Emeril’s Delmonico and Emeril’s as sous chef, he took his first Executive Chef position at Rambla in 2008. That same year he was named “Chef to Watch” by the Times Picayune, and received a lauded 3-bean rating from critic Brett Anderson. Esquire Magazine also featured the restaurant as “Places Not to Miss.” Later, he worked as chef de cuisine for Susan Spicer, was lead baker at Tartine Uptown, re-opened Martin Wine Cellar Uptown, and served as Executive chef at Feelings Café. After all of this extensive experience, he started his own restaurant, a Detroit style pizza place in Arabi, LA, Chew Rouge, which still operates. Today, his creative energy is focused on leading the in-house Charcuterie department for Dickie Brennan & Co. and overseeing the menu of the Black Duck Bar at Palace Café.