Scott Walton

Corporate Executive Chef Scott Walton demonstrates that it's not just food from anywhere; he knows where it originates and that's important for him. He is the current Corporate Executive Chef at trendy Markethouse Restaurant, located in the Doubletree Hotel adjacent to Chicago's Magnificent Mile in the busy Streeterville neighborhood.

Heirloom Seeds spring catalog hits his mailbox and Chef's creative juices flow. Recipes form as he orders over 200 seeds for the diverse tomatoes, varied vegetables, and amazing herbs. Pre-spring, Chef puts on his gardening gloves, transforms his nearby condo into a greenhouse and plants the seeds. Using the hydroponic method of planting seeds in water and the true kitchen compost for fertilizer, he takes the process full circle.

Within weeks the seedlings sprout and, depending on weather, are transplanted in Walton's brainchild Rooftop Gardens -- massive cedar plots, located on Markethouse's rooftop, he develops specifically for his fresh seasonal "Farm to Table" menus. Walton seasonally preserves and pickles foods from his garden and uses them all year round as well as unique cocktail infusions that come from his garden herbs, like lemon balm, sage, chocolate mint added into vodka or rum to intensify the taste of martinis or cocktails.

Chef Scott teaches small specialized cooking classes complete with tips, recipes and tastings. His award-winning dishes have been featured in the Sun Times, Chicago Tribune, Wall Street Journal and many other publications and broadcasts.

Chef participates at various charity events, such as World Festival Chicago, Meals on Wheels, Taste of the Nation, Diffa, Share our Strength, and March of Dimes -- and also donates his time teaching at Common Threads, a program teaching low income children to cook nutritious and affordable meals. Moreover, Chef Scott sits on several advisory boards.

Chef Scott developed his seasonal and sustainable American menu at Stoney Point Grill where loyal following started. Now Chef regularly serves as a consultant to new and existing restaurants nationally. Other stints included: chef at Sheraton and Magnums's Steakhouse and chef consultant for Chicago's highly-regard Harry Carry's Restaurant Group. A member of the American Culinary Federation and Club Chefs of America, Walton is married and resides in Streeterville in Chicago.