Behind the Apron with Chef Chris Scott
We caught up with Top Chef alum and James Beard–nominated Chef Chris Scott to hear about his culinary journey. Here’s what he wanted you to know:
“For me it's always been about feeding your body and your mind, uplifting your spirit through the power of food.”
What or who first pulled you into the kitchen, and who shaped how you evolved?
Chef Chris: Professionally speaking, it was Chef Albert Paris from Philadelphia. To this day he's still a dear friend and a mentor, and he continues to be my light. Back then it was all about cooking and the formative lessons behind it. Now it's mostly spiritual, the "why" behind what we do.
What's an ingredient or food fact that still catches you off guard?*
Chef Chris: It's more of a social trait — some guests still think it's chef vs. chef. It's not. Our goal was never to compete or do any of the shenanigans you see on TV. For me it's always been about feeding your body and your mind, uplifting your spirit through the power of food.
What ingredient or dish carries your heritage most directly — and how does that show up in what you cook today?
Chef Chris: I have a dish I've been making for years, and now my older children make that same dish on their own, for their families. I enjoy seeing that lineage continue.
What's one flavor, technique, or ingredient from your background you wish more people understood?
Chef Chris: There's a myth that Southern food is easy. It's not. The techniques demand real skill, precision, and timing. Many have always looked at Southern cuisine as ‘lesser than’ in many ways — easy to cook, subpar ingredients, unhealthy, but that is all false.
What song is on repeat right now — and why should everyone else be on it?
Chef Chris: Music is my sanctuary, and my playlists are endless. One who always reappears is John Coltrane, especially the song “Impressions Take 2.”
Chef Chris Scott was featured at our DC Supper Club for the first time in July 2026. Spread the love and follow his story on Instagram @ChefChris512