Chef Biography
Scott Chen began his career at the Taipei Hilton after college and military service, and came to the US from Taiwan in 1980. He worked the Hilton restaurants in San Francisco, New York and Houston before joining the Hunan Garden as executive chef in 1984.
He opened Empress of China in 1986 and Great Chefs caught up with him in 1994 to tape three dishes for their Great Chefs – Great Cities series for the Discovery Channel.
In 2001, he opened Scott’s Cellar and celebrated it by cooking at the James Beard House in New York City with Great Chefs Sam Choy and Daniel Delbrel from Hawaii. In 2004 he opened Café Empress on Texas 249, and later opened Empress Restaurant on Long Point Road in
Houston, where he is today
Recipes
Lobster with Avocado and Tangy Honey Sauce
Serving: 4 Print Lobster with Avocado and Tangy Honey Sauce By Great Chefs November 9, 2015 There’s a clear blending of Asian delicacy with Southwestern flare in this starter of lobster tails with a corn salsa and sweet-hot sauce. Overlapping slices of avocado form a band around the lobster and corn salsa. Note that the […]
Lobster and Red Snapper in Herb Sauce
Serving: 4 Print Lobster and Red Snapper in Herb Sauce By Great Chefs November 9, 2015 This is a delicious combination of lobster and fish in which the fish fillet is wrapped around the lobster tail and the two are roasted together. The finished lobster tail and fish combination rests on a simple sauce of […]
Beef à la Scott
Serving: 4 Print Beef à la Scott By Great Chefs September 28, 2015 The many ingredients in the sauce combine for wonderful depth of flavor; the ginger and chili paste give the sauce a little kick. The tender beef strips are coated and quickly fried, then heated a second time when the hot oil is […]