About Scott Hebert

Assiette of Milk Fed Veal Porcini ravioli, cipollini onions and English peas
Roasted Suckling Pig Asiago grits, chipotles and honey glazed carrots
Sticky Toffee Pudding Brandied tuile, candied dates and malted vanilla ice cream
Beet Salad Fine herbs, hazelnuts and Boucheron goat cheese
New Zealand Langoustines Cucumber, mango and Thai basil
Wild Striped Bass lobster stuffed squash blossom, baby squid and romesco broth
East Coast Halibut Potato gnocchi, braised artichokes and fava bean pistou

Troquet

140 Boylston St.
Boston, MA 02116
617-695-9463
Tues.-Sat., 5-10:30 p.m.
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About

Executive Chef/Partner Scott Hebert

Growing up in central Connecticut, Scott knew at a very early age that he wanted to feel his hands on food, so he got a job at a butcher shop, and later a small French restaurant. The two experiences cemented his resolve, so he attended Newbury College for a culinary degree. Upon graduating, Scott worked at the highly respected Seasons at The Bostonian Hotel. Later, he moved to New York City to expand his horizons and ended up working side by side with some of the city’s biggest names, including David Burke and David Bouley. He became Exec Chef of Indigo, and later Chef de Cuisine at acclaimed Veritas. In 2001, Scott and his wife Natalia moved to Boston and Scott joined the Troquet kitchen team. Thanks to his unwavering dedication, his ability to cook with and for wine, and his dogged pursuit of excellence, he was recently named co-owner.