While growing up in Southern New Hampshire, Scott Jones spent much of his time cooking, focusing mainly on baking and desserts. After briefly contemplating culinary school, Scott moved to Cambridge, Massachusetts to attend Harvard where he studied biochemistry.
After graduation, Scott again considered pursuing his love of food with a move to Italy to study cooking, but instead went to England to teach high school math and science. Later, Scott returned to Boston and (again) briefly considered working in a restaurant but instead began a PhD program at Harvard Medical School to study cancer biology.
Four years later, he finally decided it was time to give restaurant work a try and left graduate school. With no formal training or experience, Scott staged at a number of restaurants around the city including No. 9 Park, where former chef de cuisine Patrick Campbell ultimately hired him just before the holiday rush in November 2009. Scott was promoted to rounds cook in under one and a half years, and to sous chef just before his two year anniversary. The fast paced, creative, team environment kept him challenged, inspired, and always learning. Scott’s passion lies in food that is not only delicious but blends classic traditions and techniques with modern sensibilities. In March 2013, Scott was promoted to the position of chef de cuisine of No. 9 Park. Most recently, Scott was promoted to the position of chef de cuisine of Menton.