Self-taught chef Scott Coffman started cooking at the age of seven. Scott credits his grandmother’s Sunday family dinners for igniting his passion for cooking and has always seen the importance of food in bringing people together. As a kid he loved experimenting in the kitchen with everything from Asian cooking to wild sandwich combinations.
Growing up in the Cleveland area, he began working in local fine dining restaurants while still in high school. He quickly moved from washing dishes to prepping, then cooking on the line and creating daily specials. After graduation, he further immersed himself learning, working in a hotel, sushi bar, and Italian kitchen. In 2004, he joined Blue Canyon, rising from salad station to Executive Chef in Dallas and finally landing as Director of Culinary back in Twinsburg.
In May of 2025 Scott joined the Nestlé team where he couldn’t be more excited to continue his culinary journey.
Right now, its Korean Short Ribs
Minor’s Beef Base
Twinsburg, Ohio
While Scott did not attend culinary school, he’s spent almost 25 years in restaurants learning through experience, cookbooks, talented chefs and mentors. Although he has taken some culinary classes, his career path has been shaped way more by his love for food and people than it has by formal education.
Over the years, with the help of great people- he has been a part of some really cool accomplishments including, Best Breakfast in Cleveland, Best Soups, Best New Restaurant, Best Place to Take a Date, Best Brunch, Cleveland Garlic Festival Garlic Cook off Winner
