Born in Baton Rouge, Louisiana, September 9th, 1979, Scott has spent his entire professional career within the hospitality and wine industries.  Although Scott’s interest in wine began earlier with family gatherings, it wasn’t until he began working in restaurants at fifteen, that the substance was seen in its full ‘communal light.’ 

After leaving a college career focused on English Literature and Creative Writing, Scott entered the Import and Distribution world of wine at the age of 23.  He quickly rose to manage state-wide and multi-state companies over the proceeding 6 years.  Persistent studies and the assistance of a strong study group in Austin, Texas, pushed him through the Advanced Certification of the Master Sommeliers, in 2007.

In 2008, at the age of 29, Scott was frustrated with the ‘lack of soul’ in sales.  He desired to have the one-on-one contact with the consumer in the most applicable of environments – back to restaurants and a sommelier career.  He started by moving to Los Angeles, where he honed skills with the assistance and observation of his General Manager (widely considered the best sommelier in the city until taking his role as GM), at the Osteria Mozza.  Seeing an opportunity to make the big jump to the ‘Big Apple,’ he rode the shirt-tales of the Batali Empire to Babbo.  Ever hungry for edification and experience, he was recently guided to a new project underway by Chef Andrew Carmellini, where he hopes to grow alongside this ambitious Chef and Restaurateur.

In 2006, Scott and his local study group swept the Texas Sommelier Competition.  In 2007 and in 2008, Scott placed in the National Finals of the Chaine des Rôtisseurs’ Best Young Sommelier Competition, putting him in the top 10 of over 150 of the nation’s finest wine professionals under the age of 32.  Currently focusing on settling into New York, learning the Spanish Language, and doing some much-neglected creative writing, he plans on sitting for the Master Sommelier Diploma in 2012.