After a bit more than two years out in the industry, Institute grad Scott Geller has the honor of being a part of the opening of one of New York's highest profile restaurants. As the new sous-chef for Jean-Georges Vongerichten's steak house at the Time Warner Center, Scott has been busy this spring developing the menu for the new restaurant along with Greg Brainin, chef de cuisine of Jean Georges restaurant across the street.

To what does the New Jersey native credit his success? Geller, who has a degree in marketing from New York City's Fashion Institute of Technology, has high praise for the Institute's work-study program and thinks it gave him a leg up out in the industry. "I learned about the back-of-the-house working at ICE," says Geller. "I got a chance to really interact with the chefs and other students, and I think it definitely gave me an advantage when I went out." Geller also gained knowledge and connections by apprenticing during his studies at some of the city's best restaurants, including Union Pacific and Mercer Kitchen. "You can't be afraid to just go out and offer your help in the kitchen," counsels Geller. "Everyone was a student once. Even Jean-Georges started out, in France, just cooking food for the customers' dogs!"

Geller spent two years just prior to taking the job with Vongerichten at fusion restaurant Nobu and it's sister space Nobu Next Door. He eventually began writing dishes for Next Door's tasting menu, a job that he describes as both intense and rewarding, and one that gave him experience he draws on in his new position.

Finally, it can't go without saying that Geller's upbeat personality and passion for his craft have certainly aided him in his career. "I'm happy to think that I'm adding to the culinary world," muses Geller. "I don't think our industry is made up of angry chefs!"

At press time, the restaurant was announcing a May opening and had not yet settled on a name.

April, 2004