Pastry chef

Scott Green

Discipline: Pastry chef
Based in: Las Vegas, Nevada, United States
Venue: Bacchanal Buffet · Restaurant

i. Biography

Scott Green was the retired owner of Devil’s Food Kitchen, a digital record of pastry work shaped by art and design. In his own description, the site functioned as a place to show how he worked, played, thought, and created, with dessert composition treated as an extension of visual practice.

The Path

Training at the Art Institute of Chicago set the base for Scott Green’s pastry work. From there, he moved through teaching and executive kitchen roles, including pastry chef instructor at French Pastry School, teacher, executive chef at The Buffet at Wynn Las Vegas in Las Vegas (from 2013), and executive chef at Bacchanal Buffet in Caesars Palace (2012–2013).

The Work Today

Devil’s Food Kitchen was built as a digital form of that practice, a place to share what he had learned and to frame dessert flavors and composition as art.

In Their Words “Devil’s Food Kitchen is my life as a chef in digital form – the embodiment of how I work, play, think and create.” “My name is Scott Green – Chef Scott or SG to anyone I’ve worked with – and I’m a pastry chef.”

Career - executive pastry chef — The Langham Hotel, Chicago - pastry chef — Travelle, Chicago - pastry chef instructor — French Pastry School - teacher - executive chef — The Buffet at Wynn Las Vegas, Las Vegas (from 2013) - executive chef — Bacchanal Buffet, Caesars Palace (2012–2013) Education: Art Institute of Chicago

FAQ Where did Scott Green train or study? Scott Green trained at Art Institute of Chicago. What recognition has Scott Green received? Third place, Coupe du Monde de la Pâtisserie.