Chef Biography
North Carolina native Scott Howell has had quite a ride in his culinary world. During his tenure at the CIA, he interned with some of America’s premier forces of the American cooking movement with Jonathan Waxman and Great Chef Paul Bartalotta. Upon graduation, he moved to Italy to work at San Domenico in Imola. When he returned to the USA in 1988, he worked under David Bouley, but by 1991 he was ready to move back home to North Carolina. He worked under Great Chef Ben Barker of Magnolia Grill, then took the executive chef’s job at Café Atlantique in Wilmington, North Carolina.
By December, 1992 he opened Nana’s which John Mariani of Esquire Magazine called one of the best new restaurants in the country. In 1995, the Great Chefs crew showed up to tape Chef Scott Howell for the Discovery Channel’s Great Chefs of the South series. Later that year he teamed up with his former boss and mentor, Ben Barker, to open Pop’s Trattoria which was immediately named by Bon Appétit as the “Best of the Year Hot Spot”. He remodeled and expanded Nana’s in 2000, and in 2016 Chef Howell opened Nanasteak, at Durham’s American Tobacco Campus.
Recipes
Risotto with Bacon, Silver Queen Corn, and Catfish
Serving: 8 Print Risotto with Bacon, Silver Queen Corn, and Catfish By Great Chefs November 11, 2015 Southern flavors transform risotto — suddenly it’s a dish with New South ambitions. Bacon adds Southern taste to the broth in which catfish pieces are simmered, cross-pollinating both the broth and the catfish with new tastes. The broth […]
Sautéed Fillet of Jolthead with Basil and Tomato Broth with Fresh Chanterelles
Serving: 4 Print Sautéed Fillet of Jolthead with Basil and Tomato Broth with Fresh Chanterelles By Great Chefs September 28, 2015 The jolthead is the king of porgies. Most porgies we see in America are caught off the Atlantic coast (some in the Caribbean). The jolthead is plentiful along the North Carolina coast. It is […]