Executive Chef, Carboy Winery
Scott began his professional cooking career working part-time as a way to earn extra money to pay for college. After graduating from West Virginia University with a B.S. in Wildlife and Fisheries Resources, Scott realized he enjoyed cooking animals much more than managing them. After graduation, Scott worked his way up through the ranks of several restaurants in his native New Jersey.
After a job at the Trump Plaza Hotel and Casino in Atlantic City, he followed his dream to live out west and landed in Denver in 1996. Scott honed his high volume skills as a Sous Chef at the Wynkoop Brewing Company, before heading to the venerable Barolo Grill. Here, Scott was given the opportunity to learn the art of pastry and desserts. During his tenure, Scott served as Pastry Chef as well as Chef de Cuisine. During a trip to Italy’s Piemonte in 1998 Scott fell in love with the sincerity and simplicity of Northern Italian food. On subsequent trips to Italy and other European countries he had the unique opportunity to meet with food and wine producers and was privileged to some of the best meals of his life. Sourcing artesian products and working with the finest seasonal ingredients became the backbone of his cooking.
Scott has also trained as a sushi chef and spent time behind the burners at both the California Café and Sushi Den. In 2013 he was tasked with rejuvenating the long standing Angelo’s Pizzeria in Denver. Preserving old house favorites and adding new touches proved to be a great success as Angelo’s Taverna was reborn. A second Angelo’s and Carboy Winery followed, both showcasing Italian classics with modern sensibilities.