Elle Simone Scott, a pioneering chef and television personality who broke barriers as the first Black woman to join America’s Test Kitchen, has died at 49 years old. Scott died on January 5, 2026, after a battle with ovarian cancer.
Fellow chef Carla Hall announced Scott’s death on January 7, 2026. Hall praised Scott as a trailblazer who transformed representation in food media. “At America’s Test Kitchen, Elle helped open doors that had long been closed—becoming one of the first Black women audiences saw in the test kitchen, and doing so with grace, authority, and joy,” Hall wrote in her tribute.
Scott joined the PBS program in 2016, working as a test cook and executive editor. Her presence on the show made her a visible role model for aspiring chefs of color in an industry that has historically lacked diversity. Beyond her on-screen work, Scott developed content for the show’s online cooking school and worked as a food stylist.
Born LaShawnda Sherese Simone Scott on November 28, 1976, in Detroit, Michigan, Scott’s path to culinary stardom took an unconventional route. She initially worked as a social worker in Detroit, but the 2008 recession dramatically altered her trajectory. Scott lost her job, car and home during the financial crisis, forcing her to reconsider her career entirely.
The devastating losses became a catalyst for change. In 2009, Scott moved to New York City and enrolled at the Culinary Institute of New York, finally pursuing her passion for cooking professionally. She secured an internship at Food Network, gaining valuable experience in food television production. Scott went on to produce content for Bravo and the Cooking Channel, building a reputation in the industry.
Recognizing the lack of opportunities for women of color in culinary fields, Scott founded SheChef in 2013. The culinary networking group provided support and resources for underrepresented voices in the food industry, creating pathways for others facing similar barriers she had encountered. The organization focused on mentorship, professional development and community building for women chefs of color.
Scott’s move to Boston to work at America’s Test Kitchen coincided with a life-changing diagnosis. In 2016, shortly after joining the show, she was diagnosed with stage 1 ovarian cancer at age 40. Rather than retreating from public life, Scott became a vocal cancer advocate, sharing her experiences openly with fans and followers. The cancer initially went into remission, offering hope, but it returned in 2020.
Throughout her illness, Scott continued working and advocating for causes she believed in. She was particularly passionate about food access issues affecting Black and brown communities. Having previously received benefits from the Supplemental Nutrition Assistance Program, Scott advocated for SNAP and school lunch programs, using her platform to highlight systemic inequities in food distribution and availability.
In 2019, Scott hosted 28 Days of Edna, a series on America’s Test Kitchen dedicated to celebrating chef Edna Lewis. The monthlong program showcased Scott’s commitment to honoring pioneering Black culinary figures and ensuring their contributions received proper recognition. The series demonstrated Scott’s dedication to preserving and promoting African American culinary heritage.
Scott’s contributions extended beyond television. She authored bestselling cookbooks including “Boards: Stylish Spreads for Casual Gatherings” in 2022 and “Food Gifts: 150+ Irresistible Recipes” in 2024. The books reflected her approachable style and emphasis on bringing people together through food. Scott also hosted The Walk-In podcast, expanding her reach beyond television.
Dan Souza, Chief Content Officer of America’s Test Kitchen, confirmed the news of Scott’s death. “Scott brought warmth and a vibrant spirit to everything she did,” Souza said. “Her legacy will live on at America’s Test Kitchen and in the homes and hearts of the millions of home cooks whose lives she touched.”
America’s Test Kitchen, which airs on PBS, has been a staple of cooking television for decades, focusing on rigorous recipe testing and providing home cooks with reliable techniques. The show’s test kitchen format involves chefs testing recipes multiple times to ensure success for viewers. Scott’s role brought not only culinary expertise but also representation that had been absent from the program’s history.
The food television industry has historically struggled with representation, with people of color often relegated to niche programming rather than mainstream cooking shows. Scott’s prominence on a long-running PBS program represented a significant shift. Her presence demonstrated to viewers and industry professionals alike that expertise and authority in cooking transcended race and gender.
Hall’s tribute emphasized Scott’s courage in facing her illness publicly. “Elle faced ovarian cancer with courage and honesty, using her platform to educate, advocate, and uplift even while fighting for her life,” Hall wrote. Scott’s openness about her cancer journey helped raise awareness about ovarian cancer, a disease that is often diagnosed in later stages and disproportionately affects certain populations.
Scott’s dual roles as entertainer and advocate made her a unique figure in food media. While many celebrity chefs focus primarily on their personal brands, Scott consistently used her platform to address larger issues including food insecurity, representation and healthcare advocacy. Her authenticity and commitment to social justice distinguished her in an industry often criticized for superficiality.
Scott’s legacy includes not only the recipes she perfected and the shows she hosted but also the doors she opened for others. Her life’s work demonstrated that excellence in cooking combined with advocacy for equity could transform an industry. The networks she built, the awareness she raised and the representation she provided will continue influencing the culinary world long after her death.