Chef Scott

Chef Scott, one of our Senior Culinary Team Leaders (for us that means culinary big-wig), comes to LifeWorks with more talent than is fair for one guy to have, and over 20 years of restaurant and culinary teaching experience. He’s worked in French bistros, large upscale resorts, small artisan restaurants, taught Culinary Arts in New York and Florida with Art Institutes and designed more beautiful menus than we can mention. He also has a passion for talking your ear off about food…and every bit is fascinating!.

What is your contribution to sustainable restaurant practices?
“I remember years ago well before there was any focus on sustainability, I became aware of how we were depleting certain species and resources. As a chef the idea of overuse of a natural resource was haunting and so I not only changed my sourcing, but educated others every chance I could. That was years ago. Now we’re lucky; there is such amazing access to locally-grown foods, artisans that grow and produce with pride and proteins that are sustainably raised and harvested. Now I feel like the world is my oyster (Monterey Seafood Watch approved anyway, that is ) if you will.”