Scott Green

Scott Green

Travelle kitchen + Bar




Award-winning Executive Pastry Chef Scott Green joined The Langham, Chicago and Travelle Kitchen + Bar from The French Pastry School, where he served as a Pastry Chef Instructor. He holds a Bachelor of Science degree in Graphic Design from the Art Institute of California in San Francisco, and that focus carries through to what he presents to guests on the plate.


“My background in art and design has completely shaped the aesthetics of my desserts” Green says. “I approach the flavors and composition of a dessert as a form of art.” His work combines strong technique with seasonal ingredients for an end to a meal that is both beautiful and complementary to the courses preceding.


Further expanding upon his experience as the Executive Pastry Chef for The Langham, Chicago and Travelle Kitchen+Bar combined with his past as a Pastry Chef Instructor, Chef Green is the author and creator of, "Devil’s Food Kitchen", a pastry and baking blog that shares recipes, techniques and trouble-shooting for amateurs and professionals alike.


A seasoned pastry chef, Green’s career prior to teaching spans several states and renowned establishments, including: the Four Seasons Resort in Carlsbad, California, the Park Hyatt hotel in Chicago, Illinois; Executive Caterers at Landerhaven in Cleveland, Ohio; The Mid-America Club in Chicago, Illinois; and Rolf’s Pâtisserie in Lincolnwood, Illinois. After nearly a decade in the industry, Chef Green returned to his alma mater, The French Pastry School, as a Chef Instructor teaching in both L’Art de la Pâtisserie and L’Art du Gâteau culinary programs.


Chef Green has won several awards, including the Bronze Medal in the Food Network Challenge series, Pastry Daredevils. He won the Gold Medal in Dégustation and the Gold Medal overall at the 2011 National Pastry Team Championship. In 2012, he was awarded the Gold Medal in Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. In 2015, he was a member of the U.S. Team that achieved the Bronze Medal at the Coupe du Monde de la Patisserie, the world’s most esteemed pastry competition, becoming the first U.S. team to reach the podium in a decade. Most recently, Chef Green was named one of the Top Ten Pastry Chefs in North America for 2016 by Dessert Professional Magazine.

Millennium Park   |   Sept 26 - 30