Scott is a self-taught chef with many years of experience, both in fine dining and as chef/owner.
 
He first became interested in food while working in the progressive “nouvelle cuisine” restaurants in the early 80’s. In those days, progressive, cutting-edge chefs were often imported from France, where the nouvelle movement began.
 
As a food runner he sampled virtually all the dishes as they were being plated in the kitchen. Scott can still remember the lingering tastes of those fabulous sauces. The experience was life-changing and led him to a long (some might say obsessive) journey to figure out the science behind those miraculous mixtures.
 
Scott considers himself a tireless student of cuisine and you’re as likely to find him behind a book as behind the stove. He enjoys researching, not just the new, but the timeless, with a focus on creating dishes that ‘make your mouth happy’.