A graduate of Washington State University Bachelor’s Degree in Hotel & Restaurant Administration 1993
Spanning nearly 30 years, Chef Scott’s distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo, Scott worked with The Culinary Institute of America as the Executive Chef of the college’s Strategic Initiatives Group where he coordinated the food operations for the culinary college’s industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health.
Due to his busy schedule, the chef is only available based on his schedule. Please inquire about his availability.
In his free time, he enjoys cooking for his family, beach activities, boating, and traveling.
To eat is a necessity, but to eat intelligently is a true art form