Chef Scott's first restaurant job was in 1992 as a dishwasher. While initially he felt intimidated by the kitchen, he soon learned that you become a part of a team when you pull your own weight.
He found that in the kitchen there was no judgement - all that mattered was that you showed up and did your best. He says, "The restaurant, the kitchen, is where I finally fit in and was accepted by the crew because of my contribution and hard work." Nearly five years later, he realized that cooking would forever be a part of his life.
He found his experience in the kitchen to be a humbling one - "Ultimately, my success or failure was completely dependent on me...That is the reality of professional cooking. Your achievements, good or bad, produce an immediate outcome. The real lesson is humility. Accepting failures or mistakes and doing everything in your power to learn how to correct it. Then you move on."
Driven by a passion for food and quality service, he dedicated himself to learning his craft through mentorships and hands-on experience. He has worked at notable restaurants in the area such as Slate Bleu and the Brick Tavern Inn.
Chef Scott finds creating new recipes to be a personal experience, filled with emotion and expression: "My food, my menu - is my voice." With each dish he hopes to instill emotion and nostalgia for guests.
He aims to provide a thoughtful, nourishing, and stress-free experience for diners at Braise. And for Scott, it's truly a labor of love. "Braise is my life's journey - my sorrow, my joy, my love, my failures, my victories, the aches and pains, unwavering persistence, my heart, mind and soul. Braise is me."
Thank you to our Open Table guests that nominated Braise