Stonewall Kitchen's Executive Chef Instructor, Scott, graduated Magna Cum Laude in Culinary Arts from Johnson & Wales University in Charleston S.C. where he was awarded the Cordon Bleu Medal. Scott’s culinary experience began aboard the USCGC Spar in Portland, ME as a chef for the U.S. Coast Guard. He later moved on to open the Fiddlehead Café in South Portland and was owner of Hors D’Oeuvres & Catered Events, a high-end catering company in Falmouth, ME. He gained invaluable experience in sustainability, organic gardening and the use of local foods through his work as Executive Chef with Rippleffect, a non-profit eco retreat and living classroom located on remote, Cow Island, ME. where he created fresh, local cuisine for special programs, corporate events and weddings.