Scott Snyder is Executive Chef/Partner of Boulevard Five72, the celebrated contemporary American restaurant in Kenilworth, NJ noted for its light, French-influenced "everyday gourmet" cuisine.

Reviewing Boulevard Five72 in The New York Times, David Corcoran described Scott as "a dynamo with a brush cut and a look of intense focus...he trains that intensity on the menu at the 13-month-old Boulevard Five72 with incandescent results."

That focus and intensity began early. Growing up on a horse farm in a small Ohio town, where his family also raised cattle, pigs, rabbits and other animals, Scott knew from about age 8 that he wanted to be a chef -- he was inspired to create good food on his own to supplement the plain cooking of his parents.

Scott got his first restaurant job at age 15, and by 16 was working full-time on the line, which he did all through high school and for a year afterward. Scott attended the Culinary Institute of America, and after graduation in 1990 worked in the kitchens of some of NYC's most iconic restaurants, including The Sign of the Dove, La Grenouille, and Brooklyn's illustrious Gage & Tollner.

In 1999 Scott and a group of colleagues launched Henry's, a large, popular Upper West Side fixture, where he created the restaurant's Modern American Bistro menu; he remains a Managing Partner there.

His dream was always to open his own place; and in 2008 all the pieces came together to open Boulevard Five72 with his wife/partner Allison, and brother-in-law Michael Reilly.

Cody Kendall of The Star-Ledger awarded the restaurant 3 1/2 stars saying, "A fresh approach to dining is a catalyst for a memorable experience at Boulevard Five72… It has real allure for those who can appreciate well-produced food in a relaxed setting, whether it's a special occasion or just for a weekday supper." The paper also named it runner-up in its "Best New Restaurant/Upscale Division" in its 2008 year-end wrap-up.

Scott and Allison live in Colonia with their two young sons. In his spare (!) time, Scott is a competitive bicyclist, riding about 250 miles a week in season and racing regularly with the Champion System Racing team. "Cycling helps keep my mind sharp and body fit for the kitchen, so I can continue to cook on the line every night, " he notes.