Faculty Spotlight

Scott Steiner photo

Scott Steiner, CCE, AAC

Chef Instructor

Hospitality, Tourism & Culinary Arts - NFCI 157
Niagara Falls Culinary Institute
28 Old Falls Street
Niagara Falls, NY 14303
Phone: 716-698-5909
Email: ssteiner@niagaracc.suny.edu 



  • M.S. Multidisciplinary Studies (Occupational Special Education) State University of New York, College at Buffalo 2004
  • B.S. Career and Technical Education State University of New York, College at Buffalo 2002
  • Culinary Arts Diploma Emerson Vocational High School 1997


Chef Scott Steiner joined the NCCC faculty in August of 2012 when the doors of the Niagara Falls Culinary Institute were opened. Prior to his employment with NCCC he spent 10 years at Erie One BOCES Harkness Career and Technical Center as a culinary arts high school teacher. Before Chef Steiner immersed himself in the field of education, he spent several years working as a cook / chef in the industry. He spent 11 years working in the kitchen at the historic Buffalo Club located on Delaware Ave. in Downtown Buffalo. Chef Steiner was very thankful to the management staff at the Buffalo club who worked around his rigorous college schedule so he could continue work full time hours while seeking his degree. Once Chef Steiner had completed his degree and obtained a teaching position, he continued to work part time hours at the Buffalo Club to keep himself involved and fresh for his students.

Chef Steiner feels like he has the best of both worlds. He is passionate about the culinary industry and cooking but also sharing his skill and knowledge with students. He has taken on the challenge of leading the Buffalo Chapter of the American Culinary Federation as President for 4 years (2007-2011) and has chaired two Northeast Regional Culinary Conferences (2006 & 2012). Chef Steiner is also proud of the fact that he has trained several individuals and culinary teams for State and Regional competition with many successful outcomes. His newest initiative along with the NFCI faculty and staff, is hosting an American Culinary Federation Contemporary Hot Food Competition on April 29, 2017 at the Niagara Falls Culinary Institute. He has been available to train and assist any interested student who wishes to participate in the competition.

Research Interests / Areas of Expertise

  • Competition Cooking
  • Advanced Culinary Techniques
  • Molecular Gastronomy
  • Nutritional Cooking
  • International Cuisine
  • American Regional Cuisine
  • American Culinary Federation Chef Certification Evaluation

Appointments and Awards

  • American Academy of Chefs Induction July 2013, American Culinary Federation
  • American Culinary Federation Cutting Edge Award February, 2013
  • Chef of the Year 2011, American Culinary Federation of Greater Buffalo New York
  • Silver Medal Award Recipient 2011, Council of Food Service Associations
  • Presidential Medallion Recipient 2006, American Culinary Federation
  • Bronze Medal (New York City) 2003, American Culinary Federation Hot Food Team Coach
  • Silver Medal (New York City) 2004, American Culinary Federation Hot Food Team Coach
  • Silver Medal (Williamsville, New York) 2005, American Culinary Federation Hot Food Team Coach
  • Silver Medal (Delhi, New York) 2006, American Culinary Federation Hot Food Team Coach
  • Coach of Shea Zappia, Regional Competitor for ACF Student Culinarian of the Year 2006
    (Toronto, Ontario, Canada)
  • Coach of Daniel Kirby, National Competitor for ACF Student Culinarian of the Year 2007
    (Orlando, FL)

Professional Memberships

  • Member of the American Culinary Federation 2002 - Present
  • Member of the Chaine des Rotisseurs Niagara Falls, NY April 2013- Present
  • Member Les Amis d' Escoffier Society of Chicago March 2017 - Present
  • Certified Culinary Educator American Culinary Federation 2005 – Present
  • New York State Permanent Certification (Food & Nutrition) NYSED 2004 - Present
  • ServSafe Sanitation Certification National Restaurant Association 2011-Present


Masters Thesis Research Topic:
Employment Success of Occupational Special Education Students

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