Tapatio Springs Resort Executive Chef Scott Cohen


Executive Chef Scott Cohen and the culinary team at Tapatio Springs partner with local farmers, ranchers and foragers to source fresh, local ingredients at the peak of ripeness, both for optimal flavor and to reduce the environmental impact. Our dinner menu changes seasonally to reflect the Texas Hill Country bounty. See Chef Cohen Live on News 4 San Antonio talking about dining at La Cascada and the Father’s Day Power Tool Brunch.


We are excited to announce that Chef Scott Cohen has joined the team here at Tapatio Springs Hill Country Resort. Cohen, a familiar name in the Texas food scene, enjoys a distinguished culinary reputation and has enviable experience at multiple five star establishments. He most recently served as Chef and Instructor at Le Cordon Blue College of Culinary Arts in Austin. Chef Cohen began his illustrious career in 1981 at the Boca Raton Hotel and Club. He soon was hired by The Mansion on Turtle Creek in Dallas during Wolfgang Puck's tenure. In 1984, he moved to New York City where he spent the next 13 years working at the five star, five diamond Carlyle Hotel as Sous Chef, La Reserve as Executive Sous Chef, and nationally acclaimed Tatou Supper Club as Executive Chef. In 1994, he became Executive Chef at the four star, four diamond Stanhope Hotel where a new restaurant was built to showcase his creations. That same year, Chef Cohen was awarded Bronze Medal of the French Vatel Club, honoring him as one of the nation's outstanding young chefs and positioning him as one of the first American chefs to be honored with a membership to the prestigious club. In 1997, Cohen traded his subway pass for a pair of boots, moved to Texas and served as Corporate Executive Chef of the acclaimed La Mansion del Rio Hotel & Spa and the Watermark Hotel & Spa, located along the world-renowned River Walk in San Antonio. A graduate of the Culinary Institute of America at Hyde Park, Chef Cohen is the author of the popular Texas Hill Country Cookbook which was published in 2007.

Regionally Inspired SEASONAL MENUS