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Get to Know the Galleria: Chef Scott Gottlich of The Second Floor

As chef-partner of The Second Floor, Scott Gottlich offers contemporary classics for breakfast, lunch and dinner, each defined by his unique culinary flair. We spoke to him recently about being a chef, what he likes to chow down on after a long shift and why a glass of wine is the perfect accompaniment in the kitchen.

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What do you love most about being located within Galleria Dallas?

It’s nice to be part of a community. Plus, Galleria Dallas offers so many different retail options for customers. You can pretty much get anything you need here.

How did you know you wanted to become a chef?

I kind of fell into it, though now I can look back and connect the dots. I started in groceries, then restaurants. It was either culinary school or law school. I think I chose the correct path. Not that I don’t wish I had a law degree, but I decided after getting my bachelor’s that culinary school in Vail was a win-win. If I liked it, great. If not, I could fish for two seasons and ski for one — and then go to law school. But I never looked back. I was hooked from the start.

What has been the most rewarding moment in your career?

Probably opening my first restaurant and signing the first round of paychecks. It’s a powerful responsibility when something you create, with help, of course, is providing for numerous families. There’s so much about what I do that I find gratifying.

What is your earliest food memory?

My mom making grasshoppers and brandy alexander ice cream parfaits.

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Who has influenced you most?

In my non-cooking life, my parents and my wife. In culinary life, there have been different influencers at each stage helping me achieve my culinary maturity. My culinary icon is Jean-Louis Palladin.

Where is your favorite spot to travel for inspiration?

I try to get it from everywhere, including books, magazines and experiences. Inspiration is everywhere.

What’s your favorite dish to cook?

Whatever I am in the mood for. After a long shift, I usually go home and eat chips and salsa.

Other than The Second Floor, where’s your favorite place to dine in Dallas?

18th and Vine, of course!

If you weren’t a chef, what would you be doing?

I would have liked to be part of a think tank. I like solving problems.

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What’s your favorite current culinary trend?

The demand for a higher-quality fare at reasonable prices. The same food that was once only served only in high-caliber restaurants is being replicated at a lower price point and at less pretentious places.

Complete the sentence: “Every kitchen should have….”

…a glass of wine! It should be a fun experience.

To savor some of Chef Gottlich’s culinary creations, stop by The Second Floor at Galleria Dallas any day of the week.

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