Chef Scott Beale’s innovative passion for Contemporary American Cuisine and his first runner-up finish in a National Iron Chef competition for the Food Network stem from an unconventional depth of experience. In every dish, his lifetime of cooking and creativity come together like perfectly-blended wines, enjoyed by his guests at his restaurants in New York’s historic Saratoga Springs and the North Country of Hudson Falls. Scott’s far-ranging cuisine is ideal in a multi-faceted town famous for Mineral Spas, Performing Arts, and Thoroughbred Racing. Variety was the rule in his menu of California, Tuscan, and Cajun-inspired dishes. Born into a family renowned for its bakery, famous for its “finger roll” in the Hudson River Valley, his early fascination with a flavorful kitchen was second only to his craving for adventure and love of the ocean. Cuisine was placed on the back burner as he pursued a degree in marine biology at UC Santa Barbara. Always exploring boundaries, Scott turned to deep-sea diving and an adrenaline-fueled career as an underwater welder. After years of pressure, split-second decisions, and creative solutions, Scott returned to the familiar territory of commercial kitchens. With a lifetime of problem-solving and high technology, Scott redirected his attention to creating non-stick products and patented applications for the commercial food industry during his tenure with Dupont. His days were filled with meeting chefs, from global franchises to the largest food processing companies. In time, his focus on solving their problems turned to developing his own uniquely inventive recipes. The unconventional transition from deep-sea work to kitchen innovation formed the ideal preparation for Scott’s journey to his passion for unforgettable flavors, creative pairings, and his love for food and wine. Scott started “The Social Gourmets,” a catering venture named for the love of a great social gathering and the experience of first-rate cuisine. At the same time, he joined forces with a prominent restaurant equipment supplier, utilizing their state-of-the-art test kitchen for amazing cooking classes for the industry and public. The company grew, attracted an ever-expanding local clientele, and ultimately evolved into a Saratoga landmark. The Grey Gelding Bistro & Bar opened for six years. A second uniquely bold concept, the Gavel Grille in Hudson Falls, New York, was created. This was a historic 1874 landmark building that was renovated to allow dining in restored jail cell areas. That restaurant became a landmark in the North Country and was bought by the City to be turned into a community center. Scott then ventured to SWFL in 2014 via family and restaurant consulting. He assisted a struggling fine dining Latin Restaurant and helped revitalize its brand by reinventing the menu and spirit. Scott continued his consulting venture by joining Mike Asaad and Mermaid Spice Co., the oldest food and spice manufacturer in SWFL. He joined them as a research and development executive chef, using his years of R&D expertise to create one of the most unique and groundbreaking vegan pasta and food lines. The line includes couscous and orzo in multiple organic colors, sizes, and flavors, allowing their all-natural vibrancy to reach deeper heights even after cooking. Also created was a fresh vegan gnocchi line that doesn’t need to be boiled before cooking. In addition, Scott recreated his highly popular veggie burger, turning it completely vegan, gluten-free, and low-calorie, eventually selling it to a private company. Scott was then asked to join a restaurant group in Bayfront Naples. The owner was opening a Mexican-inspired restaurant on the water and was lacking a creative and unique menu. Scott had consulted with this group before, adding his expertise to their seafood restaurant. When the owner approached Scott, he offered his consulting services to create a menu like no other Mexican restaurant in the area. The owner loved it so much that he asked Scott to come on board full-time as a consulting Corporate Executive Chef. Scott has continued to inspire this awesome twist on Mexican & California infused cuisine. In addition, he created Southern Style Kitchen and Cocktails – “Southern Food with Attitude.” Scott was also a consulting chef with the Blue Zones Initiative for Collier County. He offers his expertise on nutritional guidelines and inspired healthy food options for chefs and owners in restaurants, country clubs, senior living, and many more. Scott continues to offer his vast cooking and restaurant knowledge by consulting with a variety of hospitality industry food venues throughout SWFL and nationally.