Chef Scott Schneider, Chef De Cuisine, Ai Fiori was born in Vermilion, in Northern Ohio, a largely agricultural area, that exposed Scott to a climate producing the freshest ingredients in spring and summer months.
Chef Scott Schneider was quite inspired by his grandfather, who was raised on a farm and helped develop his knowledge for growing and harvesting fruits and vegetables in his garden.
Scott attended Lorain County Joint Vocational School (LCJVS) for culinary arts where he first developed his true passion for food. He simultaneously worked at Moosehead Grill and was determined to continue his education, Scott enrolled at the Culinary Institute of America in Hyde Park, New York, where he excelled in 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.
Chef Scott continued to develop his culinary and leadership skills under Chef Michael White and the Altamarea Group ultimately becoming Chef de Cuisine in June 2016. Scott’s knowledge and passion for Italian cuisine is evident through his high quality and consistently yet also innovative touches in the A Fiori menu.
Meet the chef at the BC Seafood Festival in Comox Valley.
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