Schneider Scott - Schneider, Scott

Scott Schneider

Biography

Scott was born in the small town of Vermilion, in Northern Ohio, a largely agricultural area, that exposed Scott to a climate producing the freshest ingredients in spring and summer months, and then preserved to last through winters Scott’s very first job as a young boy was riding his bike to a farm where he picked strawberries and beans. Scott was quite inspired by his grandfather, who was raised on a farm and helped develop his knowledge of growing and harvesting fruits and vegetables in his garden.

Scott attended Lorain County Joint Vocational School (LCJVS)... READ MORE

Scott was born in the small town of Vermilion, in Northern Ohio, a largely agricultural area, that exposed Scott to a climate producing the freshest ingredients in spring and summer months, and then preserved to last through winters Scott’s very first job as a young boy was riding his bike to a farm where he picked strawberries and beans. Scott was quite inspired by his grandfather, who was raised on a farm and helped develop his knowledge of growing and harvesting fruits and vegetables in his garden.

Scott attended Lorain County Joint Vocational School (LCJVS) for culinary arts where he started to develop his true passion and skills. He simultaneously worked at Moosehead Grill, a barbecue and popular local restaurant, where he moved from dishwasher to prep cook to hot line. Determined to continue his education, Scott enrolled at the Culinary Institute of America in Hyde Park, New York, where he excelled through his classes and externship and graduated with a bachelors degree.

After graduation, Scott worked in some of New York’s great kitchens including Restaurant 81, Union Square Café, La Mangeoire, and Bar Basque under Chef Yuhi Fujinaga.

In 2011 Scott joined the team at Ai Fiori, as a line cook and quickly rose through the ranks to become Executive Sous Chef. Scott continued to develop his culinary skills and leadership ability with Chef Michael White and the Altamarea Group and earned himself the title of Chef de Cuisine in June 2016. Scott’s knowledge and passion for Italian cuisine is evident through his innovative approach to Ai Fiori’s culinary program.

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