Chef Scott Serpas

Q & A with Chef Scott
Why is sourcing local and or organic produce important to you & your restaurant? Because it’s important to me to create an awareness of what is going on in the food industry and it’s a way to give back to our farmers.  It’s also gets back to how people used to eat using local farmers.

If you were a farmer what would you raise or grow? TOMATOS.  Every year when I was a kid my father would plant tomatoes in our garden.  Tomatoes are very versatileand can be jarred for later use through out the year.

What one seasoning can you not live without [other than salt]? The Dry Spice I make at work.  It’s very user friendly and great on poultry, meat and seafood.

How do you describe your style of cooking? I’d like to say it’s adventurous.  I call is approachable food with an edge.

What celebrity or historical figure would you most want to serve a meal to? Ronald Reagan.  He is very fascinating to me and I’d want to know why he did what he did during his presidency.

How do you describe your style of cooking? I’d like to say it’s adventurous.  I call is approachable food with an edge.

What celebrity or historical figure would you most want to serve a meal to? Ronald Reagan.  He is very fascinating to me and I’d want to know why he did what he did during his presidency.

What would you eat and drink at your last supper? Cold Beer and Hot Crawfish

Where would be your ideal location for your last supper, what music would you listen to and who would join you ? On the levee of the Mississippi in New Orleans with my wife and family listening to Cowboy Mouth.

South Louisiana native and Executive Chef Scott Serpas has a flair for carving out a style all his own, especially when he’s in the kitchen, and his culinary charisma has garnered him the attention of diners and critics alike, including the prestigious James Beard Foundation, Gourmet and Food & Wine. Now an expatriated Atlantan, Serpas is reinventingprepare family meals, but he got his start in restaurants a buhimself as part of the local culinary scene to embark on his first independent restaurant venture. His eponymous restaurant, Serpas, is located in what was once a cotton storage facility in the heart of the culturally rich neighborhood at the intersection of Irwin Street and Auburn Avenue.
Since 2004 Serpas has teamed up with partners Bob Amick and Todd Rushing as executive chef at TWO urban licks, where he created and executed a menu of wood-fired meats, fish and barbecue in a high-energy environment. During his tenure at TWO, the restaurant received numerous accolades from Food & Wine, Gourmet, O The Oprah Magazine, Men’s Health, InStyle, Conde Nast Traveler, The Atlanta Journal-Constitution and Wine Spectator.
Serpas began cooking at an early age, helping his parentssboy in New Orleans. There he spent much of his time in the kitchen with the cooks, which eventually sparked his desire to pursue a career in culinary arts.  Where would be your ideal location for your last supper, what music would you listen to and who would join you ?  On the levee of the Mississippi in New Orleans with my wife and family listening to Cowboy Mouth. Serpas moved to Dallas after graduating and worked under executive chef Kevin Rathbun at the popular Baby Routh’s, which introduced him to Southwestern cooking techniques and flavors. After four years in Dallas, Rathbun asked Serpas to move to Atlanta to become sous chef at NAVA, and he eventually returned to New Orleans to work as chef de cuisine under Executive Chef Mike Fennelly at Mike’s on the Avenue. Soon after Serpas made the move to Atlanta when restaurateur Sia Moshk selected him as executivechef of his restaurant, Sia’s, in Alpharetta. Serpas accepted and later led the team that opened Moshk’s second Atlanta restaurant, Mitra, in 2003.
Serpas now considers Atlanta his permanent home and spends much of his time volunteering in the community. He is an active patron of non-profit organizations such as Share Our Strength, the American Liver Foundation, Camp Twin Lakes, the March of Dimes, Dining Out for Life and the James Beard Foundation. He has also participated in cooking classes at Cook’s Warehouse, the Alpharetta Kroger Cooking School, the Simple Abundance Cooking Classes and the Morningside Farmers Market. In addition, In addition, he has been featured on Food Network’s “$40 a Day with Rachael Ray,” a New Orleans CBS segment entitled “Life, Love and Lunch” in and on Fox’s “Good Day Atlanta.”