Chef Scott began his culinary career at 14 in the Seattle area, quickly finding a
love for classical French style fine dining. From running culinary operations for
stadiums to creating 7 course tasting menus for a private bed and breakfast, he has
seen a bit of everything in the culinary world. Most recently, Chef Scott worked as
the executive sous chef at the Marcus Whitman Hotel in Walla Walla, WA,
focusing on Chef’s Table events and incorporating locally sourced ingredients
wherever possible.