As a native Texan, Scott Garrett found his calling to be a chef after receiving a bachelor’s degree in Psychology.
He wasted no time by deciding to attend the apprenticeship program at The Broadmoor Hotel, a four-year, 6,000-hour culinary education in Colorado Springs, Colorado. Upon completion, he assisted in the opening of a bakery and learned the science and discipline that it takes to be a baker. Soon after Scott headed to Santa Fe, New Mexico where he then became the Executive Sous Chef of La Posada de Santa Fe Resort and Spa. He then spent four years working as the head Chef for the Prestigious Fuego restaurant. Then a great opportunity for Scott sent him packing to Santa Monica, CA as the Executive Sous Chef under acclaimed Chef Warren Schwartz at the Viceroy Hotel. Two years passed and Scott was given the opportunity to show his vision as the Executive Chef at the Avalon Hotel in Beverly Hills, Ca. He ran a “farm to table” style restaurant called Blue on Blue. There he received an award for “Innovative Practices” from the Beverly Hills Chamber of Commerce for assisting in the start-up of a rooftop garden. It wasn’t too long before he became curious as to life outside the hotel walls and explored new options. This led him to helping in the openings’ of The Delphine restaurant at the W Hotel in Hollywood and Meet restaurant in Culver City. He made his way back to Santa Monica as the Executive Chef for the Blue Plate Restaurant Group. There, he managed three locations, an upscale diner, the prestigious Oysterette and the trendy BP Taco at the newly opened Shore Hotel. In January of 2013, Scott and his wife Nicole Garrett, former Executive Head Baker of SusieCakes settled in Eugene with their two beautiful dogs, Parker and Stella and in October of 2013 opened Baker Butcher at the 5th street market.
5th Street Market 296 e. 5th avenue suite 201 Eugene, OR 97401
Monday - Thursday
11:00am - 7:00pm
11:00am - 8:00am
8:00am - 8:00pm
8:00am - 5:00pm