Chef Scott

Scott Nechay

Scott Nechay is a professional chef and fly fishing guide.

He began his culinary journey more than 25 years ago on the service side of the industry in Chicago, Illinois. He's worked in kitchens ever since, from hotels and catering companies to private clubs in Chicago, Nashville and New York City. He refined his cuisine while attending the esteemed The French Culinary Institute, now known as The International Culinary Center, in New York City.

“After many years of friends hounding me to open a restaurant I decided to go with a food truck. It was less risk, easier to manage and lower overhead so that I could focus on doing five or six items well. I like that it is mobile, versatile and allows me to adapt my menu.”

Bol is very simple. Everything uses rice as a vehicle. Rice is one of those globally universal foods that goes well with everything. It crosses cultures. Every culture in the world has rice so it lends itself to doing different menu items. 

“My friend Peter Skidmore and many other mutual friends were my taste testers. I made hundreds of bowls of gumbo and Tiki Masala, Madras Curry, Teriyaki Chicken and Veggie Bowls. I wasn’t going to slap up a truck and not make it bomber. It took three years of product testing to refine. Our menu may ebb and flow a little with the seasons, so stay tuned for specials.”