Born in Pensacola, Florida, and raised in Baton Rouge, Louisiana, Scott Varnedoe’s early exposure to food and cooking came through his parents—both accomplished cooks—and influential on Varnedoe and his brother, Todd, an executive chef in Cornwall, England. It was in Baton Rouge at White Oak Plantation, that Varnedoe learned the basics of managing a kitchen under one of his role models, Chef John Folse. During his time at White Oak Plantation, Scott traveled all over the country to cook for celebrities and prestigious politicians. His education from Folse allowed him to pursue more challenging culinary goals throughout various restaurants in Baton Rouge including Sherwood Forest Country Club, Goodwood Park Grill and The Radisson Hotel and Conference Center.
A flourishing culinary career in Baton Rouge was accompanied by Varnedoe’s entry into the competitive world of cooking. From the very first competition he entered, he wowed judges with new and exotic flavor combinations and plate presentations. His talent was so spectacular that he brought home gold, silver and bronze medals in every competition he entered. Varnedoe was honored at such prestigious competitions as the Baton Rouge Culinary Classic, the Ark-La-Tex Classic, White Oak Plantation’s Herb Festival and the Shreveport Culinary Classic. More recently, he has won the top honor of Best of Show two years in a row at the Acadiana Culinary Classic in Lafayette. Although thriving in Baton Rouge, Varnedoe yearned to strengthen his talent and again put his ability to the test by moving to New Orleans to compete against some of the best chefs in the country. He again proved himself worthy. Success followed him with each of his executive chef positions at Alex Patout’s Louisiana Restaurant, City Energy Club, and Café Marigny (now The Marigny Brasserie). It was at Café Marigny that he established himself as one of the most prolific and visionary chefs in New Orleans. During his employment there, Varnedoe was featured as one of the top five chefs in New Orleans in Bon Appetit magazine and continued his winning streak by twice being named Best of Show at the Louisiana Gold Culinary Classic in New Orleans.
In the years that followed, he opened his own namesake restaurant, Restaurant Varnedoe, in Fairhope, Alabama, and became the executive chef at a private golf resort, Steelwood Country Club. The people, food and atmosphere of Louisiana soon beckoned again, so he headed back to New Orleans where he partnered with longtime friend and owner of The Marigny Brasserie until forced to evacuate during Hurricane Katrina. Varnedoe and his family sought refuge in New Roads, Louisiana, just a 15-minute ferry ride from St. Francisville. For three years, he ran Varnedoe’s Carriage House at The Myrtles Plantation, which was named as a top restaurant in the Baton Rouge area by the Wall Street Journal. He was previously the executive chef at Stroubes in downtown Baton Rouge and the consulting chef for Hotel Indigo. Varnedoe has been honored twice in the past two years with an invitation to cook at the historic James Beard House in New York City. He is quickly becoming known for his innovative use of molecular gastronomy.
In September 2013, Chef Varnedoe became executive chef of Restaurant IPO in Baton Rouge, Louisiana, where he oversees every aspect of a 90-seat restaurant, upstairs bar and large private event facility. 
Recent Accomplishments

Four-time guest chef at the James Beard House in New York City
Featured chef at the 2015 Washington, D.C. Mardi Gras
2015 honoree – American Culinary Federation Best Chef Louisiana
Food Network’s Cooking in the Garden featured chef – Chicago Botanical Gardens
225 Magazine Extreme Burger list – The Wall Street Burger
Chef’s Board Member of the American Shrimp Council
Louisiana Kitchen & Culture Magazine – featured columnist
2014 Gold medalist and Best In Show – Brahman Breeder’s Association Competition
2014 finalist – Louisiana Seafood Cook-Off
2014 gold and silver medalist - NOWFE
2014 Best Chefs South induction
2013-2014 Best Chefs America induction