Scott Howell

consultant

When Chef / Owner Scott Howell opened Nana's in 1992, he was determined to "start makin' food happen" in North Carolina. A native of Asheville with a deep, family-based love of food, Scott left the state to attend the prestigious Culinary Institute of America in New York City. After graduating, he traveled to Imola, Italy, to cook at San Domenico's. After returning to the U.S. to further hone his skills at Campanile in Los Angeles. Scott spent an extended period working with culinary icon David Bouley at his landmark Manhattan restaurant, Bouley. When he returned to the Tarheel state, Scott established a good friendship with Norm Fisher at Café Atlantique in Wilmington, followed by a year and a half as sous-chef at Durham's Magnolia Grill.

At Nana's, Scott skillfully combines his varied and extensive professional experience with his life-long dedication to the regional cooking of his home state. His continuing resolve to offer only the freshest local vegetables, coastal seafood and the most subtle of sauces has made Nana's the destination for the discriminating diner in the Triangle area.