A deep culinary curiosity led Scott to develop his skills as a butcher (his wife’s a baker, which may explain why his love of DIY home projects makes us think “candlestick-maker”).
After college in his native Texas, Scott found his life’s path in the kitchen at The Mansion on Turtle Creek. He quickly headed to the Broadmoor Hotel for a 4-year culinary training program. That love of learning has led him to Chicago and New Mexico, before coming out to Santa Monica to serve as executive chef at Avalon, and then up to Eugene to open a farm-to-table Italian restaurant called Baker Butcher before heading back to L.A. and the land known as Munchery.
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