Chef Scott earned his degree in culinary arts from Johnson and Wales in Providence, RI. During his tenure at Johnson and Wales, he worked and interned at various restaurants including the prestigious Harvard Club in Boston, MA, and the elegant Cafe Nuovo in Providence, RI. Upon graduating, Chef Scott returned to Massachusetts where he attained a job at Henrietta’s Table and worked under award-winning chef, Peter Davis. From there, he became a Sous Chef for some of Boston’s most notable restaurants including Post 390 and Boston Chops. In 2019, he was brought in by the owners of Bar Mercato as Executive Chef and has now curated this menu, composed of international street foods and comfort classics.