Chef Scott is a native New Yorker with 20+ years of experience in the food and beverage industry. Prior to working in the kitchen, Scott was an investment banker on Wall St. When his creative urges became too strong, he traded his calculator for a chef’s knife and honed his skills in some of the country’s best kitchens including Blue Hill at Stone Barns and The Modern. Following that, he worked as a private chef in NYC, the Hamptons, and Palm Beach, and as a chocolatier at Norman Love Confections. Scott lives in Fort Myers with his two teenage children, Charlie and Peri. Chef Scott is a graduate of Boston University and The French Culinary Institute.