Chef Scott Megill grew up in Mt. Holly, NJ, the son of scientific parents surrounded by two sisters.
Scott Megill got his start in the restaurant business early when at 16 he discovered his love of food and the industry. His strong beliefs about food and wine; the quality, flavors and creativity have guided him throughout his career.
Scott is a graduate of Widener University with a BS in Hospitality Management and of the prestigious Culinary Institute of America in Napa in the accelerated culinary program. While here, he developed an interest in wine and worked in the Wine Education Center as part of his training at CIA.
His journey began in Napa Valley at Ubuntu where he worked with Chef Jeremy Fox at his vegetable driven restaurant fueled by biodynamic gardens.
Returning to his East coast roots gave Scott the opportunity to foster his career at Equinox in Washington, DC focusing in Mid Atlantic region food. His farm to table philosophy was honed at Supper in Philadelphia. And while at Styer’s Garden Café at Terrain, he learned to work with local farmers and develope tasting menus. At Talula’s Table, he worked in the market and was the sous chef preparing the renowned 8 course tasting menu.
Scott’s interest in fresh, local offerings made Scott the perfect candidate to open Talula’s Daily in Philadelphia where he earned 3 bells from Craig LaBan.
He is currently crafting paring menus at the Inn at Grace Winery.
Scott cooks with a focus on local, seasonal, and farm to table ideals. Scott believes in “nose to tail”, as well as “seed to sprout”, meaning he wants to utilize everything that he can because there is flavor in everything and also has a great respect for the people growing and raising the food we eat.