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Recipes from the Sporting Chef, Scott Leysath

Scott Leysath, The Sporting Chef, is America’s leading authority on the proper preparation of fish and game. He has worked in the food and beverage industry since 1978. After serving as vice-president of a 33-unit restaurant chain, Leysath opened his own restaurant. There, Leysath invited his customers to let him prepare their bagged fish and game. Word got out that he could make fish and game taste sensational without disguising the natural flavors. His catering company also provided banquet meals for sporting groups like Ducks Unlimited®, California Waterfowl Association, National Wild Turkey Federation® and Safari Club International.

Leysath spent three years on HGTV®’s ”Home Grown Cooking with Paul James. When not hamming it up on-air with the show’s host, he was Executive Chef, responsible for creating recipes for over 180 shows. His first television show, The Sporting Chef, has been syndicated worldwide since 2003. His current show, HuntFishCook, airs throughout the U.S. and Canada. He makes weekly radio appearances throughout the country and writes articles and recipes for numerous regional outdoor publications. His HuntFishCook website is an online cookbook, complete with cooking basics and simple, yet delicious recipes. His current cookbook, The Sporting Chef’s Favorite Wild Game Recipes contains over 250 fish and game recipes.

Leysath lives in northern California, but spends a considerable amount of time across the U.S. co-hosting HuntFishCook, conducting fish and game seminars and making personal appearances. He has a passion for hunting, fishing and teaching others how to make the most of their catch.

Chef Leysath heads the Ducks Unlimited Culinary Council and appears weekly on Ducks Unlimited TV’s “Fresh From the Field” cooking segments.

For more on Scott Leysath, visit www.HuntFishCook.com.