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Chris worked at some of some of Toronto’s top restaurants including Splendido and Avalon before spending four years in Europe working at restaurants in Italy and France, where he learned the art of simplicity in cooking. Prior to joining The Stop, Chris was Executive Chef at highly acclaimed restaurant Perigee.
Scott graduated from Niagara College’s Chef Training program in 2004. His experience in fine dining includes stints at Riverbend Inn and Vineyard in Niagara on The Lake, Jamie Kennedy Wine Bar, and Joy Bistro.