About Chef Scott Jones
Scott graduated Magna Cum Laude in Culinary Arts from Johnson and Wales University in Charleston, SC 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 and Catered Events, 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.