scott-uehleinScott Uehlein is Vice President of Food and Beverage in addition to his role as Corporate Chef for Canyon Ranch, overseeing the culinary programs at all Canyon Ranch destination resorts, hotel, SpaClub® Spa and Fitness locations and Living communities. A visionary in his field, he is consistently recognized for his creativity and expertise in the development and preparation of healthy cuisine. Chef Scott is the author ofCanyon Ranch Nourish: Indulgently Healthy Cuisine (Viking Press, 2009) and co-author of Canyon Ranch Cooks (Rodale Books, October 2003).

Chef Scott received his culinary training at the prestigious Culinary Institute of America in Hyde Park, New York. Prior to joining Canyon Ranch in 1999, Scott studied with famed chef, Madeleine Kamman, at her school for American chefs, located at the Beringer Vineyards in Napa Valley, CA. and served as executive chef at Los Abrigados Resort in Sedona, Arizona.

Under Scott’s direction, Canyon Ranch cuisine has received top honors from publications such as CondĂ© Nast Traveler and Gourmet magazine. Recently, the readers of SpaFinder, Inc. listed Canyon Ranch destination resorts and the Hotel & Spa in Miami Beach, in the ‘Best Health Spa Cuisine’ category. The Grill at Canyon Ranch Hotel & Spa in Miami Beach has consistently received high praise for food and service by The Miami Herald; The Grill at Canyon Ranch at the Venetian-Palazzo Resort in Las Vegas is also highly rated.

Chef Scott has made guest appearances on a variety of network and cable TV shows, including NBC’s Today Show, Access Hollywood and QVC in addition to numerous local and regional cooking programs. For two years, he hosted a weekly cooking segment on KGUN 9 News at Noon, a Tucson ABC affiliate. Chef Scott has served as a contributor to Shape Magazine, and has been highlighted in national and international newspapers and magazines such as Bon Appetit, Self, Martha Stewart Living, Fitness, Food Arts, Esquire, Nation’s Restaurant News, and Chef Magazine.

A consummate chef with a personality to match, Chef Scott is a natural at teaching while demonstrating great cooking techniques. A member of the Canyon Ranch Speakers Bureau, he regularly presents Cooking Well: Delectable Demonstration & Discussion. He makes cooking fun and effortless, offering practical tips for even the most novice cook as he prepares healthy meals. Entertaining and effusive, Scott incorporates valuable information into each cooking demonstration, such as healthy eating, portion sizes, creating uncomplicated flavorful dishes, cooking fresh, discovering food textures and inventing new foods.