Scott's love for food began from the moment he could eat. As a child, he would eat anything and everything he could get his hands on. He'd even try and sample the food in the shopping cart before his mother had a chance to pay for it. Before long, Scott's attention turned to not just eating food but preparing it. His mother would include Scott in preparing each day's meals and introduce him to people as: "This is my son Scott. Food is his life." 

Scott decided to really make food his life by pursuing a career based around eating.  After attending vocational culinary training in the Livonia Public School System, he went on to receive degrees in Hospitality Business and Culinary Arts from Michigan State University, and Schoolcraft College.  Post Graduation, Scott spent time in several Michigan Restaurants and Hotels, including The Kellogg Center, Parks and Rec Diner, and most recently serving as Chef de Cuisine at Republic Tavern under Chef Matt , where his love for charcuterie and old world preservation methods blossomed, which explains the closet he turned into a "salami cave" at his home during the pandemic.

He now brings his lifelong love of food to Sylvan Table, where he's dedicated to making our restaurant and the world a little bit better, one meal at a time.