Scott Peabody

Scott Peabody is a professional chef whose career in food began at the age of 15, working as a prep cook-cum-disherwasher. He attended the Culinary Institute of America in Hyde Park before cutting his teeth in New York City, toiling in the kitchens of renowned chefs Jean-Georges Vongerichten and Thomas Keller, where he was initiated into the mysteries of sous-vide cooking. After more than a decade working in restaurants, he’s taken the plunge into extramural cooking and food writing.