About The Sporting Chef
"As one of the leading authorities on wild game cooking, Scott Leysath can make virtually anything wearing fur, feathers or fins come deliciously alive."
~The Denver Post
"Scott Leysath is himself a sportsman who understands the satisfaction of the chase…and the sauces and marinades that transform an ordinary dish into something special."
"...The Galloping Gourmet for the open field."
~San Francisco Chronicle
"He’s practically a crusader when it comes to teaching fellow hunters and fishermen how to make tasty use of what they catch."
~The Post & Courier, Charleston SC
About Scott Leysath
Scott Leysath is a leading authority on the proper preparation of fish and game. He is the author of two “The Sporting Chef’s Wild Game Recipes” cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications like California Waterfowl Magazine, South Carolina Waterfowl Association's Waterfowl and Wetlands and Cooking Wild Magazine.
Chef Leysath spent four years on HGTV’s “Home Grown Cooking with Paul James”. When not in front of the camera giving useful cooking tips or preparing dishes, he scripted and directed the show’s cooking segments. Scott makes numerous appearances on outdoor television and radio programs nationwide. His inaugural show, “The Sporting Chef” won the Southeastern Press Association’s Excellence in Craft Award for 2 consecutive years.
Following the success of the original The Sporting Chef series on Sportsman Channel, Leysath teamed up with veteran outdoor host, Donny McElvoy, on the HuntFishCook show. Donny did the hunting and fishing and Chef Scott did the cooking. In 2013, Leysath hosted the Dead Meat show on Sportsman Channel. Dead Meat is all about non-mainstream fish and game and the people who hunt, fish, spear, trap, shoot and eat them. In 2015, the latest reincarnation of The Sporting Chef launched on Sportsman Channel, followed by new seasons of Dead Meat in 2019 and his newest series, The Fishmonger, featuring Tommy Gomes in 2021.
Leysath is a featured speaker and presenter at outdoor shows and corporate functions across the U.S. If you would like to contact him to entertain your group with his own brand of "Short Attention Span Cooking", email Scott at firstname.lastname@example.org
About The Sporting Chef TV Series:
Among those who hunt and fish are folks who would much rather catch it or kill it than eat it. Oh sure, they don’t want to waste their hard-earned harvest, but many prefer to share with their neighbors rather than fill up their own freezers. Veteran wild game chef and engaging TV host, Scott Leysath, knows that sport fish and wild game not only taste good, but great.
The Sporting Chef hosts a collaborative group of professional chefs, home chefs, cookbook authors and outdoor experts who have joined forces to help anyone prepare better fish and game dishes.
Whether cooking at home or in the woods, each week is loaded with information from a cast of characters ranging from award-winning chefs to down home rednecks who know the way to catfish deliciousness.
About Dead Meat Series:
For many hunters and gatherers, the adage, “If it is worth killing, it is worth eating” is a life-long value, and a saying that some might shudder when considering dining on some of the “less-desirable” parts. But not Scott Leysath, host of the popular television series, Dead Meat.
From Asian Carp Cakes to Swamp Bunny Stew, Dead Meat shows that even ugly critters can taste good, most of the time. The series visits the swamps of Alabama for hunting rabbits with a pack of beagles, dives into the deep waters of Florida for lionfish and even heads to suburban California for rattlesnake. Leysath is on a mission to find those people who make eating the less-desirable parts of animals, something they do on a daily basis.
“Dead Meat is about finding interesting people who have a passion for making some of the ugliest critters taste delicious,” said host, Scott Leysath. “They want to get the most from the creatures and truly live off the land in some cases. Other times, it’s about learning how invasive species, such as lionfish in Florida, are threatening our marine ecosystems…but they are also tasty little buggers.”