Let’s take a look at the talent behind The Shed’s creations in an interview with head chef and co-founder, Scotty.
Q: Growing up, what was your favorite dish?
A: “Steak and potatoes and we ate it A LOT. I’m sure we had other foods, but I rarely remember chicken, fish, or pork.”
Q: How does your background influence the flavors you use and the dishes you make?
A: Our flavors are always evolving so I think my background has more impact on the quality of our ingredients. Growing up, we had a vegetable garden and raised out own cattle. The freshness of produce, quality proteins, and not using frozen foods are all staples of The Shed.
Q: When did you discover your passion for the culinary arts?
A: My third year at the country club when I found myself yelling at a fellow line cook (Anthony), for burning the Parmesan puffs. That night, I realized “This matters to me”.
Q: Who are your biggest inspirations in the restaurant and culinary scene?
I was fortunate to work with a few chefs who were always willing to pass along knowledge. Chefs Damien Joseph and Robert Blakeslee. Chef Blakeslee taught me the fundamentals and he bought me my first culinary study book, Jacques Pépin’s Complete Techniques. Chef Joseph brought creativity, precision, and the idea that food is an expression, meant to felt not just consumed. .
And, of course, Anthony Bourdain. There’s nothing I could say about the man that hasn’t been said already.
Q: What is your favorite thing to make?
Risotto. It takes time and attention to be perfect. It’s malleable and adaptable, it can be creamy, savory, crispy. I could make an entire menu highlighting risotto.
Q: What are your hopes for the future of The Shed?
Expansion. Not just in physical locations, but in promoting the ideal of getting back to real, well-cooked food. We cook what we love and strive to do it to the best of our ability. Too many restaurants, and their patrons, have come to accept, and even expect, mediocrity. We aim to change the standard of what is considered ‘acceptable’ dining. Let the cooks cook, the drinks flow, and our experiences grow.
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