Meet The Chef
Scott Vosburgh
Chef Scott grew up in Clemson, SC and, like many other high school students, had no idea what he wanted to do with his life. He decided to join the United States Navy as a aircraft director and was stationed on the aircraft carrier USS John F. Kennedy in Jacksonville, FL. While traveling throughout the Caribbean, Mediterranean and Middle East, Scott began to develop a interest in the diversity of food an ingredient not common in the States. After the Navy Scott worked in various kitchens in northeast Florida. Soon after beginning at Roy's, a Hawaiian Fusion restaurant started by James Beard award-winning chef Roy Yamaguchi, Scott knew this was a place he could develop his culinary career. After working as a corporate trainer and Executive Sous Chef, Scott realized he wanted to bring his unique style of blending cultural cuisines back to South Carolina. After meeting AZIA owner Peter Lier and recognizing his vision of creating a world-class fusion restaurant in Greenville, Scott decided to move back to the Upstate as Executive Chef of AZIA.
Featured Recipe: Wasabi Cured Salmon Summer Salad

