Scott Lenhart

Scott Lenhart attended the Culinary Institute of America in Hyde Park, New York. Upon graduation, he was hired as sous chef at Chez Philippe in the Peabody Hotel in Memphis where he worked under noted Chef José Gutteriez. Scott then went on to become executive chef of Ithaca, also in Memphis.

After a short time, Scott was lured back to the Peabody as Chef of Dux, the hotel's other fine dining restaurant where he stayed for 2 years. However, he and two colleagues dreamed of having their own restaurant. They openned Mélange in May 2000 in the Cooper Young gallery district, an arty, sophisticated neighborhood in midtown Memphis.

Scott's goal was to create a fun, yet sophisticated dining venue where people could have late night drinks and tapas, but also have a wonderful fine dining experience. These goals have been achieved. Scott's menu of Occidental favorites are enjoyed nightly at the restaurant. A brilliant mix of the casual and the sublime, Mélange has garnered three stars from the Commercial Appeal and four stars from Memphis Magazine.

Scott is active in many charities in Memphis, including Share our Strength, March of Dimes Star Chefs and events for the National Kidney Foundation and United Cerebral Palsy. He is always a sought after chef for any event, and has cooked at the Viking Culinary Arts Center in Memphis. Scott has also cooked at the James Beard House and at the Italian Culinary Institute, both in New York City.

Chef's Recipes :

Sweet Pea & Scallop Stuffed Squid in Saffron Cream
Sheep's Milk Ricotta Ravioli
Mascarpone Cheesecake
Arancini with Black Truffle Paste
Sweet Potato Ravioli with Brown Butter
Branzino with Lemons, Capers and White Wine

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