Scott started cooking as a butcher in North Carolina. It wasn’t a conscious decision for him to start cooking but the process and the ingredients that surround food quickly became more important than his studies. He cashed in on his long held desire to become a doctor and began his restaurant career as a dishwasher and a ski bum in Aspen Colorado. A renewed interest in studying brought him to The Culinary Institute of America. The allure of great ingredients just outside of town brought him to Portland in 1992. Immediately he realized that Portland’s growing culinary landscape was a match for him. He set down deep roots. Zefiro, Pazzo, Wildwood, Higgins, and Tapeo were all new and exciting kitchens that Scott cut his teeth on in the 90’s. Connections in San Francisco enticed him to travel down to cook with Brad Ogden atThe Lark Creek Inn, Loretta Keller at Bizou and Michael Mina at Aqua before he decided to return to Portland to start Park Kitchen in 2003.

Although he still fancies himself as a kick-ass cook, Scott’s full time job is sourcing the best local ingredients he can find and training great cooks at Park Kitchen and The Bent Brick. When he’s not training, and sourcing, he’s spending time with his family and daydreaming about cooking.