Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
22 years of fine dining for Flamingo Viands. We took 4th last year—with your votes, we take #1. Join the journey and let’s win together!
Want to learn more about our competition?
Learn MoreWant to be notified if their position changes?
Receive Text Updates
Pan-seared sea scallops over caramelized sunchokes and organic cauliflower, cut by a bright kumquat emulsion and airy black garlic foam. Hand-crafted balsamic caviar provides sharp, acidic pops that structure the plate. This isn't just dinner; it’s high-concept gastronomy engineered to challenge and delight the palate. Taste the innovation, experience the artistry, and vote for Chef Scott to take the crown and push modern culinary boundaries. Let's win this together..
Who is your culinary inspiration?My journey began in my mom’s kitchen, learning that great food is an act of pure love. I forged that heart into elite skill under Chef Anthony at Different Pointe of View, learning that a true leader never leaves the line. Now a Culinary Director, I blend deep soul with fierce technical discipline. After taking 4th place last year, I’m back for absolute redemption. I'm not chasing sterile perfection; I'm here to win 1st for the true craft of kitchen execution. Vote Chef Scott.
What would you do with the $25,000?Winning launches Flamingo Viands into a global benchmark for fine dining, unlocking elite ingredients and advanced tech to redefine gastronomy. I will use this platform to fund a global mentorship initiative for tomorrow's chefs, honoring my mother and Chef Anthony. Fourth place last year was just a detour. I’m here to execute with flawless precision and deliver 1,000% perfection to the world. Let’s get to work. Vote Chef Scott to bring it home.
Vote for Scott Abad to be the next Favorite Chef while supporting a great cause! Cast your free daily vote below, or make an even bigger impact when you vote by donation, supporting the James Beard Foundation and their mission to lead chefs and the broader culinary industry toward a new standard of excellence.
