Scott Taulbee

Scott Taulbee has a diverse range of work experience in the culinary field. Scott started their career as a Line Cook at Ando Japanese Restaurant and Sushi Bar in 2014, where they prepared authentic Japanese dishes from scratch. Scott then worked as a Line Cook at Cozys Cottage and a Hummus Artist at Summuh Artisan Hummus. In 2013, they became a Banquet Chef at Jeff Ruby Culinary Entertainment, where they excelled in prepping and executing composed dishes at a high volume fine dining atmosphere. In 2014, they began working as a Sous Chef at Parkers Blue Ash Tavern, where they played a key role in controlling food and labor costs, placing orders with multiple vendors, and meeting with the Executive Chef daily. In 2016, they became the Head Chef at College Chefs, LLC, and in 2017, they joined B & A Street Kitchen as the Executive Chef.

Scott Taulbee attended The Art Institute of Ohio-Cincinnati from 2011 to 2013, where they earned an Associate of Arts and Sciences (A.A.S.) degree in Restaurant, Culinary, and Catering Management/Manager. Scott also attended The Art Institute of Ohio - Cincinnati, although the specific dates, degree name, and field of study for this period are not provided.