Menus are Seasonal and vegetable focused based on French Technique.
Scott is a 2009 graduate of the French Culinary Institute. Scott's career in the food service industry began before culinary school while working front of the house and in catering sales. Scott began cooking professionally as a line cook at the New York Times 3 star French restaurant, La Grenouille. After La Grenouille, he spent time cooking for several restaurants in Brooklyn and Manhattan before switching his focus to private catering. Scott cooks with the seasons and his menus are vegetable focused.