Professor, School of Culinary Arts, The Culinary Institute of America; Hyde Park, NY

Scott Swartz ’89 is a professor in the School of Culinary Arts at the Culinary Institute of America (CIA). In pursuing his education, Scott spent two years at Hamilton College before leaving to attend the CIA, and then went on to receive a BS in Hotel and Restaurant Management from the University of New Haven. Afterwards, Scott’s mentor, Andre Soltner, sent him to stage in France. He spent six months there learning and worked in several kitchens, including La Pyramide in Vienne. Upon his return to New York City, Scott’s resume expanded to include Lutece, Gotham Bar and Grill, and Union Square Café. While training young line cooks, Scott discovered a love for sharing knowledge as his mentors had done for him, as well as an innate capacity for teaching which made him happy to return to his alma mater, the CIA, in that capacity. Learning is a life-long passion for Scott, and he received a master's degree in cultural sustainability from Goucher College. (Hyde Park, NY) @cookin341