Scott was raised in the restaurant industry in his hometown of Denver, CO. His father and mentor, Dixon Staples, owned and operated 3 popular restaurants in Colorado for 35 years. In 1982, Scott began his culinary career working for his dad, learning the solid principles of culinary arts and successful restaurant operations.

With a love for skiing, as well as cooking, Scott moved to Steamboat Springs, CO in 1986 and took on a sous chef position at the town’s top eatery, Mattie Silks. In 1987, Scott traversed to Telluride, CO where he was sous chef for La Marmotte, serving classical French country fare. In 1988, Scott and Heather Staples were married and that union took them to Boston, where Heather could pursue her career in architecture. Scott was hired as chef de cuisine for the eclectic French restaurant, 29 Newbury and then, for a position as chef de tournant, saucier at the Four-Star French Rowes Wharf Restaurant.

A drive to receive classical training took Scott and Heather on an apprenticeship to Milan, Italy from 1990-1991 where Scott worked at Ristorante Gualtiero Marchesi with Gualtiero Marchesi, the leading representative of Italian cuisine in the world. Marchesi is the first Italian to receive three Michelin Stars and is renowned as one of the world’s culinary masters.

In 1991, Scott and Heather moved to Seattle and Scott was hired at the highly acclaimed Palm Court restaurant in the Westin Hotel Seattle, where he remained as the top toque until 1993. From 1993-1999, Scott was lead chef in various restaurants, honing his style and skills in preparation of pursing his interest to one day open his own establishment.

In September of 2000, Scott and Heather put the myriad of pieces together to realize a lifelong dream and opened Restaurant Zoë. Named after their toddler daughter, Restaurant Zoë is located in Seattle’s eclectic Belltown neighborhood and is highly-prized for its commitment to a seasonal, produce-driven menu that is executed and delivered in a comfortable yet contemporary setting.