Chef Scott Valenti

I have been extremely fortunate in my 6 year career as a chef, training under some of the world's greatest chefs and becoming a certified Sommelier (to help with pairing desserts). For starters, I began my under award winning chefs like Robert Wilson, founder of the Arizona Culinary Institute, where I was trained in arts of Fine French Dining, French Pastry, Haute Cuisine and Molecular Gastronomy.

I have also been very fortunate to have worked under innovators and pioneers such as Three Michelin Star Chefs, Joan and Jordi Roca of El Cellar de Ca Roca (voted Best Restaurant in the World 2015). Under the Roca brothers I learned their meticulous approach to the 'Experience' of dining along with their creative focus in molecular and modern gastronomy which has truly been in inspiration.

On top of that, I have trained under world class chocolatier and pastry chef Amaury Guichon, where I was taught exciting and innovative techniques helping take my career to a whole new level .

In Boston working at L'espalier, a James Beard Award Winning Restaurant increased my knowledge in the art of haute cuisine and tasting menus.

Because of these unique and treasured experiences settling for anything less than perfection is unimaginable. Each experience has taught me unique ways to reinvent myself and my delicacies always striving to provide the ultimate foodie experience by creating vibrant, creative desserts while boosting every molecule of flavor to heighten the senses.