Chef Scott Popovic

A cum laude graduate of Johnson and Wales University in Charleston, S.C., Popovic is well known and respected in the culinary world, particularly in his native Northeast Ohio, after stints at several notable restaurants in Cleveland and Las Vegas. He also served as senior corporate chef for the Certified Angus Beef® brand.

Among his career highlights, Popovic has guest cheffed at the annual Grand Cayman Cookout hosted by Chefs Eric Ripert, Jose Andres, and Anthony Bourdain. Popovic also cooked for two presidents, appeared as a contestant on Hell’s Kitchen, and prepared the menu for the prestigious James Beard Awards.

In 2010, he received his teaching certificate in special education from Kent State University and, for the next five years, taught high school students with special needs how to cook. 

As culinary innovations manager at Nestlé, Popovic enjoys helping chefs save time and money while “really wowing their guests.”

More About This Chef

Favorite Food

I like simple food, homemade pasta with fresh herbs, butter and cheese.

Favorite Minor’s® product

It’s a classic, I love the Minor’s Chicken Base.


Johnson & Wales University

Work History

  • Magnolia's Restaurant - Charleston, SC
  • Aureole Restaurant – Las Vegas, NV
  • N9NE Steakhouse – Las Vegas, NV
  • XO Steakhouse – Cleveland, OH