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...................ExeExecutive Chef Scott Comer, ------------d-ddddd----Bluepoint Fish Club, Richmond VA

This month’s chef has created quite a stir in Richmond,
Va. Scott Comer, executive chef at Bluepoint Fish
Club has been in the food business for 18 years.
He brings his southern roots to the kitchen of Bluepoint.
Growing up in North Carolina & Virginia, Scott has
always had a desire to show his creativity in the
kitchen. Starting out at the very young age of 15,
he worked his way up as a dishwasher , waiter &
bartender in local Richmond restaurants such as
Southern Culture & Havana 59.Scott took a break
from the kitchen & attended VCU in Richmond.
He soon realized his love of food would bring him
back to the restaurant business.His culinary skills
were even more enhanced by a 3 month
apprenticeship in Italy.


Scott spent most of his time in the Northern Piedmont
Area in Mondovi. As he describes it, most of his
experience has been through trial & error –learning
first-hand from various mentors in kitchens throughout
the Richmond area. When asked what he enjoys
cooking the most he responded he has no specialty
because there is way too much to experience in
cooking. Of course, since starting with the Bluepoint
Fish Club as their executive chef, seafood has become
somewhat of a specialty. His flair for adding color to
his creations in the kitchen can be seen first hand in his
Braised Rabbit & Ramps recipe.
When not creating new dishes in the kitchen of
Bluepoint Scott enjoys listening to live music
(his preference is hard rock) and spending time with
the many friends he has made throughout his restaurant
experiences.



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Scott’s long range goal is to open his own
restaurant-he even admits to having the entire menu
set in his head! His advice to those who would like
to get into the business, “You have to love it to do
it right !” The Bluepoint Fish Club is located at the
Short Pump Town Center off W. Broad St in
Richmond. Their hours of operation are Sun-Thurs
11am -10 pm and Friday & Saturday 11am-11pm..


Click here for Blue Point Fish Club Chef Scott’s fabulous Braised Rabbit & ramps recipe

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