At a glance, Scott Conant is a capital-I Italian chef. His renowned restaurants are named Scarpetta, an Italian idiom for the heel of bread used to wipe up residual sauce on a plate. His signature dish is the ascetically titled "Spaghetti, Tomato, Basil." In his frequent appearances on Food Network, you can often see him expounding on the need to finish pasta with a splash of its cooking water. But when we asked Chef Conant, who participated in our 2015 Summer Cookout, about his cooking, he had a more nuanced view.