Chef Scott Featured in Fly Fishing Journal

Catching brown trout while eating lobster rolls feels like a dream on these minus 20-degree mornings and crisp winter nights in Jackson Hole. 

Nevertheless, I was super stoked to read https://www.theflyfishjournal.com/ and to be the exclusive feature in @theflyfishjournal this month. 

 It reminded me of an epic August day on a pristine section of a pristine river in Wyoming, and why I love to wake up early to prep and stay up late to cook for my clients. 

“Nechay’s love of food and fishing is obvious while spending time with him, and it’s also obvious that this love isn’t limited to his own enjoyment,” says the Journal. “He finds genuine satisfaction in seeing others savor a good meal, or hook into a fish.”

This holiday season, I’ve been serving it up warm –  Lyonnaise salad, Wagyu buttered steak with freshly roasted root vegetables – and perfecting my upside-down lemon cake with rosemary and olive oil. 

 I hope you have time for a quick read. If you are interested in a unique culinary experience on the river or in any season, email me @scott@chefscottnechay.com. It’s winter so I’ll be in the kitchen. 

You can read the full article here:
https://www.theflyfishjournal.com/exclusive/brown-trout-and-lobster-rolls