Chef Spotlight: Scott Myers of DELMONICO ROOM and BAR LOUIS at Hotel Fauchere in Milford Pennsylvania

Scott Myers is the Chef de Cuisine for Bar Louis and the Delmonico Room at Hotel Fauchere in Milford, Pennsylvania. Scott grew up in South Hero, Vermont, and went to Burlington, Vermont, High School. He graduated from the 1996/1997 class of the New England Culinary Institute. His focus is on using local and regional ingredients by supporting local business and growing partnerships.

Scott and his partner, Derry Driscoll, came to Milford from Orange, Virginia, where they worked at The Inn at Willow Grove. It was a Forbes 4-Star establishment with an emphasis on local and sustainable products and high end cuisine.

Scott previously worked for L'auberge Provencale, also in Northern Virginia. It is a classic French Country inn, Select Registry property. He focused on whole animal butchery, using as much local product as he could source in season, with classic and modern cooking techniques.

Brodwayworld.com had the opportunity to interview Scott Myers about his career and his work at the Delmonico Room and Bar Louis.

What was your earliest interest in cooking?

My earliest interest in cooking was around 6 years I believe. My mom was a single parent for a while so I had to learn how to do things on my own at a young age. I was the only child so no brothers or sisters to help me out. Even when my step father was in the picture, he was a physical therapist and was at the hospital for work all the time so I was by myself a lot. That led me to learn how to cook for myself and figure it out.

Who were some of your career mentors?

My grandmother Ruth from Bucks County PA. She was mennonite and her and my grandfather raised, grew and hunted everything they ate. I try to live by that today. We had some really good food over the years. One of my best friends and chef colleagues is Dan Rainville. He was the first real chef I worked for when I was 14 years old. He taught me about buying local, how to break down fish and game animals and basic cooking technique. Joel Salatin is another one. He is one of the people I look to for farming technique.

What Culinary styles have influenced your career?

As for culinary styles, I think moving all over the US has helped a lot with that. Instead of just tasting the flavors and seeing the styles, I was able to immerse myself into all of it for an extended period of time. Southern flavors have probably been my biggest influence recently. I love the depth and simplicity of it.

What do you consider the most distinguishing features of your work as a chef?

For a distinguishing feature, I would say the love of farm to table for me. While it's a big deal now, it was and still is a way of life for me. I grew up in Vermont where we practiced it all the time. I think it's so important to practice. It keeps money in your local economy, builds friendships, gets you fantastic products and showcases the talent of the restaurant and the farmer.

What is your favorite meal?

I love farm eggs (from my birds) and tortilla with Sriracha and cilantro or peanut butter and tortilla. I also love wild game and fresh vegetables. I'm a big bow hunter and my lady and I love to garden. We eat what we can, hunt and freeze for the winter months. Eating healthy is a great thing.

Tell us a little about your restaurant for our readers.

We have two. Bar Louis and the Delmonico Room. Bar Louis is a more casual and relaxed atmosphere. You can get a range of items from Burgers, Charcuterie, Steaks and Seafood along with light fare. The Delmonico Room is our fine dining venue. Low volume, high-end cuisine. I change the menu every week. It showcases a lot of the local growers I use with vegetables, meats, fruits etc..... I do a 4-course Prix Fixe menu while Bar Louis is A la Carte.

Hotel Fauchere, the home of The Delmonico Room and Bar Louis, is located at 401 Broad Street in Milford, Pennsylvania, 18337. Milford is in the heart of Northeastern Pennsylvania's Pocono Mountains and is considered an ideal destination for day trips, weekend getaways and leisurely vacations. For more information about Hotel Fauchere and to view the menus for their restaurants, visit www.hotelfauchere.com or you can call them at (570) 409-1212.

Photo Credit: Courtesy of Scott Myers

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