Leysath Biography
Scott Leysath is an Expert in the art of preparing game and fish properly. He is not a formally trained chef; rather, he is a “regular” guy who genuinely wants everything that has fur, fins, or feathers that tastes as wonderful as it gets.
Leysath Age
Scott was born in the United States. His age is not known.
Scott Leysath Career
Leysath began his career in cooking in the food and beverage sector. Before launching his own restaurant co-venture close to Sacramento, California, he worked his way up the corporate ladder of a 34-unit Western U.S. chain, starting as a bouncer and eventually rising to vice-president. He served a selection of game and fish on his menu. The eatery served up locally harvested deer, ducks, upland game, and fish during its fish and game dinners. Ducks Unlimited and the California Waterfowl Association were among the Northern California sporting groups for which his catering business provided banquet dinners.
After noticing Leysath’s captivating approach to imparting his culinary expertise, someone extended an invitation for him to participate in both camera angles on HGTV’s “Home Grown Cooking with Paul James.” Over the next few years, he wrote over 180 show themes and made numerous guest appearances. His first TV program, the original “Sporting Chef,” debuted in 2002. He later teamed up with veteran outdoor host Donny McElvoy for the Sportsman Channel program “HuntFishCook.” “The Sporting Chef” returned in January 2014, but in a completely new style with a wide array of professional chefs, lodge cooks, and other culinary experts who provide their advice on cooking game and fish as well as general knowledge issues for outdoor enthusiasts. The program, which features brief pieces that last one to three minutes, has been dubbed “the fastest half-hour on outdoor television.”
In addition, Scott is the producer and host of the Dead Meat television program on the Sportsman and Outdoor networks. Less sought-after animals and fish, as well as the hunters, fishers, trappers, spearers, and catchers, are featured in the episode. “It’s as much about the people and cultures as it is about the food,” Leysath asserts. Armadillo tastes like pork, who would have guessed? And that they are capable of spreading leprosy to people? The Fishmonger show debuted on Outdoor Channel in 2021 thanks to the collaboration of Sporting Chef Productions in Leysath and 4Mile Post Productions. It discusses the difficulties and way of life faced by those who work in commercial fishing in America.
Scott Leysath does not follow the newest culinary fads and is not a “foodie.” Instead of trying to outshine other chefs, he wants to motivate home cooks by offering straightforward fixes for common fish and game cooking problems. “Recipes that are simple to prepare, don’t require a long list of obscure ingredients, and, most importantly, taste really good will be in use long after herbal foams have evaporated,” he writes in his most recent volume, “The Sporting Chef’s Better Venison Recipes.” Though I think molecular gastronomy is fascinating, I’d much rather go fishing.
Leysath traverses the world, personally attending trade exhibitions, business gatherings, and outdoor performances. He uses a technique known as “short attention span cooking” to amuse audiences by quickly tossing game and fish into a skillet.
Since 2007, he has written food columns for Hunter’s Horn and Ducks Unlimited Magazine. For more than 20 years, he has also contributed to a number of other outdoor periodicals. His wife and two setters reside with him in Northern California. He enjoys hunting and fishing a lot and would rather have a home-cooked supper than expensive gourmet dining.