Chef Scott specializes in scratch cooking and old school traditions with a modern twist. He graduated from Le Cordon Bleu College of Culinary Arts in Austin, working at the historic Driskill Hotel under James Beard Award-winning chef, David Bull. He eventually headed west to California honing his culinary skills at La Valencia Hotel in La Jolla, then Chive in San Diego. Chef returned to Texas in 2006 and eventually replaced Bull at the Driskill. Shortly after his return, Halverson was recruited by the owners of Prasino, an innovative new restaurant concept in Chicago's trendy suburb of Wicker Park. As the Corporate Executive Chef, he sourced organic, sustainable products, creating dishes that caught the attention of national critics, earning the restaurant a place in the Michelin Guide's Chicago edition. Now, privately catering to Houston's elite, Chef customizes private in-home culinary events, at times, turning sushi and sashimi dinners into saki drinking, hand-rolling experiential dinners. A culinary class everyone wants to participate in!
