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Working as a teenager in the New England-style Inns of Long Island, NY, Scott Leibfried discovered his calling early in life, quickly leading him to culinary studies at the prestigious Johnson and Wales Culinary School. Following an internship with the school’s own restaurants, he began his career as Sous Chef in private clubs throughout the Boston area. A colleague introduced him to the lifestyle of Martha’s Vineyard, where he remained for five years, working in-season at both the casual and fine dining establishments David Ryan’s and Lattanzi’s, and traveling and expanding his craft during the off-season.
After relocating to the West Coast, Leibfried continued his career as a private chef in Los Angeles. He then accepted a position with The Four Seasons Hotel in Beverly Hills, alternating between Dining Room Chef and Banquet Chef for four years. Recently, Leibfried held the position of Executive Chef for Napa Valley Grille in Los Angeles. A regular at many of L.A.’s farmers markets and a frequent traveler to the California wine country, Liebfried is noted for cuisine that evokes the picturesque Napa Valley.
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