LaShawnda Sherise Elle Simone Scott, widely known as “Elle,” died on January 5, 2026, surrounded by her mother, family, and close friends. She was 49.
Born on November 28, 1976, in Detroit, Michigan, Scott was the only child of Dr. Cheryl Price and Linford LaShawn Scott, both Detroit natives. She was raised in a close-knit, faith-centered household where family, food, and community played a central role in her upbringing.
Scott attended Detroit public schools before completing her education at Peterson Warren Academy in Inkster, Michigan, where she graduated in 1995. She later enrolled at Columbia Union College and went on to earn a bachelor’s degree in Community Social Work as well as a Master of Fine Arts in Entertainment Business from Eastern Michigan University.
Over the course of her career, Scott built a reputation as a culinary innovator, entrepreneur, and advocate for diversity in the food and hospitality industries. In 2013, she founded SheChef, an organization aimed at supporting and advancing women chefs of color. Through this initiative, she worked to address inequities in the food, beverage, media, and hospitality sectors.
In 2016, Scott became the first Black woman to serve as a regular on-air test cook and host on PBS’s America’s Test Kitchen, marking a significant milestone in culinary media. She later authored bestselling cookbooks, including Boards: Stylish Spreads for Casual Gatherings (2022) and Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents (2024). She also hosted the Walk-In podcast, where she combined culinary insight with personal storytelling.
Scott was actively involved in professional and nonprofit organizations throughout her career. She was a longtime member of the Boston chapter of Les Dames d’Escoffier, where she co-chaired the group’s Annual Induction and Scholarship Dinner. In that role, she helped identify and support emerging women leaders in the culinary and hospitality industries through scholarships and mentorship opportunities.
She also served for five years on the board of New England Culinary Arts Training (NECAT), contributing to programs designed to support individuals facing barriers to employment. As chair of NECAT’s Diversity, Equity, and Inclusion Committee, Scott helped develop organizational policies and training initiatives focused on equity and inclusion.
In addition, Scott worked as a chef educator with Future Chefs for six years, teaching food styling courses and mentoring young people interested in culinary careers. She also served on the organization’s advisory board, supporting efforts to expand opportunities for youth in the Boston area.
Throughout her career, Scott collaborated with major media outlets, including Food Network, Food Network Magazine, The Cooking Channel, CBS, ABC’s The Chew, and Bravo.
She is remembered by colleagues and community members as a dedicated professional, mentor, and advocate whose work helped expand opportunities for others while shaping conversations around diversity in the culinary world.
Funeral arrangements have not yet been publicly announced.
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