As a teenager, Scott Leibfried discovered his passion for the culinary arts and pursued his dream of becoming a chef by enrolling in Johnson and Wales University in Rhode Island. After graduating, he traveled around the Northeastern U.S. and Europe working with world-class chefs.
In 1997, Leibfried relocated to the west coast to serve as a chef at the Four Seasons Hotel in Beverly Hills, CA. In this role, he oversaw the kitchen departments and menu development as well as the hotel's special events.
Five years later, he accepted a position at the Napa Valley Grille in Los Angeles, CA. As the restaurant's Executive Chef, he was responsible for creating recipes, developing the restaurant's concept and implementing a market to table style. Later, Chef Leibfried left the U.S. to work in London at various Michelin-starred restaurants owned by Chef Gordon Ramsay. Then in 2006, he came back to the U.S. and became the executive chef at Soleil @K in San Diego, CA. In 2008 he created the café at the flagship Santa Monica Seafood Store in Santa Monica, CA.
A renowned figure in the culinary industry, Scott Leibfried has recently opened Arch Rock Fish, a seafood restaurant in Santa Barbara, CA, and is planning the launch of the new West Coast Oyster Company with his partners at HJL Restaurant Advisors. Chef Leibfried and HJL are also opening the first location of iconic Fleetwood Mac rocker Mick Fleetwood's Maui Hawaii restaurant, Fleetwood's on Front St.
In addition to appearing on HELL'S KITCHEN since its begining, Chef Scott evaluates and consults with Chef Ramsay on KITCHEN NIGHTMARES.