Millennium Park   |   Sept 22 - 24

Search
Community Search
Scott Walton

Scott Walton

Howells & Hood

Gardening initially sparked Chef Scott Walton’s interest in the culinary arts, so it’s no wonder he’s brought his farm to table concept to Howells & Hood - freshness is his motto.

A Chicagoland native, Walton began his professional culinary career at the Joliet College of Culinary Arts in Illinois and the Culinary Institute of America in Hyde Park, New York. In 1996, Walton was appointed executive Sous Chef at Magnum’s Prime Steakhouse in Lombard, IL until 2001, when he joined the Olympia Fields Country Club to serve as Chef de Cuisine. During his tenure there, Walton had the privilege of staffing the culinary team for the 2003 U.S. Open.

In 2005, Walton took the role of executive chef at Stoney Point Grill in Mokena, IL where he developed a loyal following with his seasonal and sustainable American menu. In 2007, he was brought on as a Chef Consultant by Chicago’s highly regarded Harry Caray’s Restaurant Group. In late 2008, he joined the Sheraton Chicago Hotel Towers as Executive Banquet Chef, and in February 2009, Walton opened Markethouse as the Executive Chef.

Coming on in early 2013 to open Howells & Hood, Bottleneck Management’s newest venture, he and Bottleneck’s Corporate Executive Chef Paul Katz have collaborated on a menu that offers globally-inspired cuisine with locally-sourced product that is unique, refined and approachable. Chef Katz and Bottleneck have partnered with Walton to build on his reputation as one of Chicago’s foremost authorities on fresh and sustainable cuisine.  

In addition to a green thumb, Chef Walton has a strong rapport with numerous farmers throughout the Midwest, which allows him to source the freshest products for the menu.  The dishes will reflect his dedication to brilliant execution and delicious fare, featuring shareable Chef Plates, such as Canary Island Charred Baby Octopus with sweet and sour carrot, radish and maple bourbon barrel-aged soy; Eggplant Ragout with smoked tomato, kalamata olive, pine nuts, warm burrata, watercress pistou and toasted baguette; and Cedar Springs Lamb Meatballs with black garlic, homemade Meyer lemon ricotta, smoked tomato vindaloo and toasted baguette.  

Walton is a member of the American Culinary Federation and Club Chefs of America, and resides in Chicago’s Streeterville neighborhood with his wife.

  Powered by YourMembership.com®  ::  Legal