TC3 Welcomes New Executive Chef at Coltivare
With an eye towards reopening the restaurant to the general public this spring, Tompkins Cortland Community College has hired a new executive chef and interim director of operations for Coltivare, the College’s downtown Ithaca culinary arts center. Scott Riesenberger started in his new role this month.
“This is an incredible opportunity, not only for the restaurant, but also the food and beverage, culinary, wine, and operations teachings to build on all that we have going for us,” said Riesenberger about his goals in his new role. “The location in downtown Ithaca, the community, the support from the College – we have a real opportunity to build on the past and put Coltivare on the map for this region, both as a destination restaurant and also a top culinary program.”
Riesenberger brings more than 25 years of experience to his new role, having started his career in some of the finest kitchens in France and New York City. For the last several years, he has worked in the Finger Lakes region, including time as the director of culinary operations at a farm-to-table restaurant in Rochester. He takes over a restaurant in Coltivare that opened in 2014 as the bistro part of TC3’s Farm-to-Bistro initiative that included the creation of new academic programs in culinary arts and sustainable farming and food systems. Coltivare serves as the culinary arts center for the College and has helped train food service professionals for the last decade. “For me, this opportunity is the culmination of things in my career,” said Riesenberger. “There are parts of the job I’ve been building toward my whole career - the culinary aspect, the leadership aspect, plus there’s the mentorship, there’s teaching, there’s sourcing, there’s supporting this region and becoming part of the community.”
Riesenberger was educated at Le Cordon Bleu Paris after earning his associate’s degree from Paul Smith’s College.