Scott Smith, Executive Chef
Chef Scott Smith brings a wealth of experience and passion to his role as Executive Chef at Blue Blood Steakhouse. With a culinary career spanning 25 years, he has honed his skills in diverse and prestigious kitchens, culminating in his dream of leading a team, now within Toronto's majestic castle.
Chef Smith's culinary journey began at a young age, nurtured by a love for experimentation in his mother's kitchen and a fascination with cooking shows. He formalized his passion with a rigorous culinary school program in Kingston, Ontario, complemented by a Hotel and Restaurant Management program. He solidified his skills through a successful apprenticeship at the Ivy Lea Restaurant in Gananoque, achieving his Red Seal certification shortly thereafter.
Throughout his career, Chef Scott Smith has embraced a variety of culinary conquests. From mastering French cuisine at Sassafraz to learning Italian cuisine from renowned chef Scott Conant at Scarpetta, he has consistently demonstrated a commitment to excellence. He is also a recognized advocate for Australian beef and lamb, selected as a Beef Mate in their prestigious global program in 2023.
Chef Scott Smith's dedication to high-quality ingredients, innovative techniques, and exceptional guest experiences aligns perfectly with the vision of Blue Blood Steakhouse. He is excited to lead his team in creating unforgettable dining experiences within the iconic castle walls.