Scott Williams was born in Columbus, Ohio in 1959 to a family of 10, which is the reason he became interested in food, helping his mother cook for the family. After graduating from Fryeburg Academy in Maine in 1977, he went on to get his culinary degree at Washington County VoTech Institute in Calais, Maine. Working his way up the culinary ladder at the Stonehurst Manor in New Hampshire, he was appointed sous chef in 1984 at the Inn at Thorn Hill in Jefferson, New Hampshire.
In 1986, Chef Williams joined the Sheraton Washington as food production manager, then worked his way up the kitchen ladder to banquet chef, then executive sous chef, and then he became head chef for all of that property’s restaurants. In May of 1993, the Great Chefs television crew showed up to tape him for their Great Chefs of the East and Discovery Channel’s Great Chefs of America television series.
Chef Williams left the Sheraton Washington in 1996 to join Bakery de France as Vice President, where he remains today, 20 years later.