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 college, Scott worked his way up through the ranks of several restaurants in his native New Jersey, including a job at the Trump Plaza Hotel and Casino in Atlantic City, then followed his dream to live out west, landing 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. There, 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 region 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, spending time behind the burners at both the California Café and Sushi Den before being tasked with rejuvenating the long standing Angelo’s Pizzeria in Denver in 2013. Preserving old house favorites and adding new touches proved to be a great success as Angelo’s Taverna was reborn. A second Angelo’s followed as well as the first Carboy Winery, both showcasing Italian classics with modern sensibilities. Now, Soctt oversees the culinary operation at three Carboy Winery locations, two Angelo’s Taverna Locations, and at the Historic Goldpan Saloon in Breckenridge, allowing him to explore his love for food and stretch his abilities.