Scot explains, “We start by looking at what the season holds, and then we try to think outside the box. Every dish has to be unique and original; this sometimes means that it takes weeks to master.”
A dish prepared by La Colombe executive chef Scot Kirton.
Luckily, he has no shortage of inspiration. “Ideas come from everywhere: seasonal produce, new crockery, overseas travels and experiencing the cuisines of other countries,” he enthuses. “Something as simple as a walk in the forest inspired us to create a dish of pine-smoked trout at the restaurant recently.”
Scot is humble about his accomplishments, and firm about the massive role his team plays in the success of La Colombe. “James Gaag, my head chef, is such a big part of what we do at La Colombe – I cannot think of a better chef to have next to me behind the stove. And then there’s my pastry chef Glen Williams, who is one of the best chefs I have ever worked with.”