CHEF SERIES
Meet the Master Behind Group Hospitality’s Desserts:
Chef Jean-Baptiste Scordel
Jean-Baptiste Scordel
As Executive Pastry Chef at Group Hospitality, home to Boucherie and Olio e Più, Jean-Baptiste Scordel blends tradition with innovation in every dessert he creates.
Growing up in France with a Michelin-starred chef for a father, Jean-Baptiste found his calling early on. Today, his kitchens across New York, Chicago, Miami, and DC reflect a blend of classic French roots and modern creativity.
In our first Chef Series feature, he shares what drives his craft - from staying true to culinary traditions to reimagining desserts that surprise and delight. His thoughtful approach, relentless curiosity, and belief in the beauty of imperfection remind us that great food is as much about emotion as it is about technique.
Growing up in France with a Michelin-starred chef for a father, Jean-Baptiste found his calling early on. Today, his kitchens across New York, Chicago, Miami, and DC reflect a blend of classic French roots and modern creativity.
In our first Chef Series feature, he shares what drives his craft - from staying true to culinary traditions to reimagining desserts that surprise and delight. His thoughtful approach, relentless curiosity, and belief in the beauty of imperfection remind us that great food is as much about emotion as it is about technique.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
SCORDEL: I grew up with my father, a Michelin-starred chef in France. Watching him work with such passion and dedication sparked something in me from a very young age. It just felt natural to follow in his footsteps.
What inspires me the most today is the constant challenge. Every day is different—there’s always something new to learn or improve. It keeps me on my toes, and I never get bored.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
SCORDEL: For me, it’s about keeping things simple and staying connected to the roots of each cuisine. You can’t fake knowledge of a concept—you have to understand it deeply first.
Take our French concept, for example: I start with classic, well-loved French desserts and rework them with a modern twist—visually and creatively—without losing the essence of their original taste. The goal is to create something that feels familiar yet exciting, and that can transport guests with every bite.
SCORDEL: I grew up with my father, a Michelin-starred chef in France. Watching him work with such passion and dedication sparked something in me from a very young age. It just felt natural to follow in his footsteps.
What inspires me the most today is the constant challenge. Every day is different—there’s always something new to learn or improve. It keeps me on my toes, and I never get bored.
INKIND: How do you create menus that reflect each concept while staying true to your culinary voice?
SCORDEL: For me, it’s about keeping things simple and staying connected to the roots of each cuisine. You can’t fake knowledge of a concept—you have to understand it deeply first.
Take our French concept, for example: I start with classic, well-loved French desserts and rework them with a modern twist—visually and creatively—without losing the essence of their original taste. The goal is to create something that feels familiar yet exciting, and that can transport guests with every bite.
INKIND: What has helped your restaurant stand the test of time in a dynamic market?
SCORDEL: Staying alert, never getting too comfortable, and always being willing to take risks. You have to move forward constantly. If something doesn’t work, that’s okay—you learn from it, adjust, and come back stronger.
Also, regular brainstorming and staying open to ideas have been key to our longevity.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
SCORDEL: I can’t single out just one dish—I believe each item on our menu has its own story and reason for being there. What matters most to me is that every guest can find something that speaks to their own tastes and preferences. That’s what brings me the most satisfaction: knowing we’ve created a menu that connects with people in different ways.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
SCORDEL: Always stay ahead—be proactive, not reactive.
Great menus and great teams aren’t built overnight. It takes time, patience, and a real investment in people and product. When you respect that process, you’re laying the foundation for something truly lasting and meaningful.
INKIND: For a first-time guest, what’s a must-order combo that captures the spirit of your restaurant?
SCORDEL: For two people, I’d recommend starting with the seafood tower and French onion soup, then moving on to steak frites—or, if you're really hungry, a tomahawk steak with sides and Béarnaise sauce.
Finish with our crème brûlée, made using vanilla beans we source directly from Madagascar—true farm-to-table.
Pair that with a nice bottle of red wine (why not a Bordeaux?) and maybe a cognac to close the meal. That’s the full French experience, right there.
SCORDEL: Staying alert, never getting too comfortable, and always being willing to take risks. You have to move forward constantly. If something doesn’t work, that’s okay—you learn from it, adjust, and come back stronger.
Also, regular brainstorming and staying open to ideas have been key to our longevity.
INKIND: What’s one dish you’re especially proud of right now, and why does it matter to you?
SCORDEL: I can’t single out just one dish—I believe each item on our menu has its own story and reason for being there. What matters most to me is that every guest can find something that speaks to their own tastes and preferences. That’s what brings me the most satisfaction: knowing we’ve created a menu that connects with people in different ways.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
SCORDEL: Always stay ahead—be proactive, not reactive.
Great menus and great teams aren’t built overnight. It takes time, patience, and a real investment in people and product. When you respect that process, you’re laying the foundation for something truly lasting and meaningful.
INKIND: For a first-time guest, what’s a must-order combo that captures the spirit of your restaurant?
SCORDEL: For two people, I’d recommend starting with the seafood tower and French onion soup, then moving on to steak frites—or, if you're really hungry, a tomahawk steak with sides and Béarnaise sauce.
Finish with our crème brûlée, made using vanilla beans we source directly from Madagascar—true farm-to-table.
Pair that with a nice bottle of red wine (why not a Bordeaux?) and maybe a cognac to close the meal. That’s the full French experience, right there.
"inKind brings a different audience through our doors—people who may not have discovered us otherwise. It’s a fresh and innovative way to connect with new guests."
INKIND: What’s something guests might not realize about what happens behind the scenes in your kitchen?
SCORDEL: That everyone—from the kitchen to the floor—is working hard to create the best possible experience.
Yes, mistakes can happen—we’re all human. But that’s part of the beauty of it. A kitchen is a living, breathing space. Things don’t always go perfectly, but there’s passion and care in everything we do. I hope guests can appreciate that and enjoy the moment.
INKIND: What has partnering with inKind meant for your restaurant and your team?
SCORDEL: inKind brings a different audience through our doors—people who may not have discovered us otherwise. It’s a fresh and innovative way to connect with new guests.
It’s been a win-win for everyone: the restaurant, the team, and the guests.
SCORDEL: That everyone—from the kitchen to the floor—is working hard to create the best possible experience.
Yes, mistakes can happen—we’re all human. But that’s part of the beauty of it. A kitchen is a living, breathing space. Things don’t always go perfectly, but there’s passion and care in everything we do. I hope guests can appreciate that and enjoy the moment.
INKIND: What has partnering with inKind meant for your restaurant and your team?
SCORDEL: inKind brings a different audience through our doors—people who may not have discovered us otherwise. It’s a fresh and innovative way to connect with new guests.
It’s been a win-win for everyone: the restaurant, the team, and the guests.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
SCORDEL: Never give up. Follow your inspiration and believe in your ideas.
Failure is part of the process—it teaches you where and how to grow. I won’t lie, this is not an easy industry, but if you stay true to your vision and put in the work, it can give you exactly what you're looking for.
INKIND: When you're not in the kitchen, where do you love to eat—or what do you cook for yourself?
SCORDEL: There isn’t one specific place I always go to—what I love about New York is the endless variety. I’m always trying something new.
At home, I keep it simple: fresh salads, good proteins—nothing too elaborate. Just clean, quality food.
SCORDEL: Never give up. Follow your inspiration and believe in your ideas.
Failure is part of the process—it teaches you where and how to grow. I won’t lie, this is not an easy industry, but if you stay true to your vision and put in the work, it can give you exactly what you're looking for.
INKIND: When you're not in the kitchen, where do you love to eat—or what do you cook for yourself?
SCORDEL: There isn’t one specific place I always go to—what I love about New York is the endless variety. I’m always trying something new.
At home, I keep it simple: fresh salads, good proteins—nothing too elaborate. Just clean, quality food.
