A Northwest native whose passion is simple, flavorful dishes, Scott Guynn brings to Mint
Restaurant thoughtful and inventive dishes that meld fresh Pacific Northwest ingredients
with Pan Asian and Latin American influences. Scott's culinary roots begin with his
family, who were restaurateurs in Kalamath Falls, Oregon, and he began working in
restaurants in his teens. After finishing his formal education at Western Culinary
Institute with honors, Scott worked in several notable establishments including San
Francisco's four-star restaurant La Folie and Portland, Oregon's renowned Jake's Grill.
Scott's thoughtfully inspired cuisine is recognized in dishes such as the Tombo Tuna
Ceviche with Mango Slaw Salad, which he gracefully balances the acidity of the ceviche
with mango. His creativity is inspired by seasonal ingredients, and he painstakingly
smokes and prepares all of the restaurant's charcuterie meats. "I am constantly curious
and willing to exexperiment" says Guynn. "Ingredients are dynamic, spring vegetables
vary from the summer harvested ones. I am always aware of these subtle differences and
build dishes that feature the flavors and not rely on static recipes.
|
