Portrait of Scott Green
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.
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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.”
FAQ
Asked of Scott
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.
The Sunday email
Read about chefs like Scott Green in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
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