Scott graduated from the University of Dayton, Ohio with a Bachelor of Science degree in Business Administration majoring in Economics and Finance. While attending college, Scott worked in various restaurants near campus and enjoyed his time “in the business” so much so that when he graduated from college he pursued a career in restaurant management.

In 1980 Scott joined Restaurants Unlimited Inc, an industry leader in operating brands best known for their excellent food quality and legendary hospitality as a Sous Chef. During his 20-year tenure at RUI, he held positions as Executive Chef, Senior Director of Food and Beverage, and Director of Operations. Scott helped design, open and operate more than 25 full service restaurants supporting the growth of the Palomino, Kincaid’s Steak Chop and Fish House, Zoopa’s and RUI’s various Bistro brands.

After leaving RUI he accepted a position as Vice President of Operations for Ruby’s Diner, a Seattle franchise and successfully ran the franchise for five years. Over the course of the last 2 years Scott has owned and operated a restaurant-consulting firm in Seattle and is has now joined the VSAG team.