Scott Perry, Executive Chef
Scott Perry’s award-winning ability to create fabulous dishes is the newest secret ingredient in the kitchen at Walker’s Grille, Perry joined the team in November.
Perry, who hails from Charleston, South Carolina, brought his southern charm and his affinity for southern cuisine with him when he arrived on the DC restaurant scene a few years ago, and since then they have been both in high demand.
Perry started his culinary career at the tender age of 16, honing his skills as a line cook at restaurateur Sal Parco’s Mustard Seed group in Charleston. Here he sliced, diced, chopped and stirred for eight years, working alongside great talent and all the while perfecting his craft. He was lured to DC in 2012, taking the job as Executive Chef at Floriana, a respected four-star Italian restaurant in Dupont circle. In a review of Floriana, The Washington Post lauded Perry’s veal sweetbreads as “a dish reminiscent of his southern upbringing.”
Perry was chef at Pulpo, the sister restaurant to Floriana, when when he was named a 2013 Best Chef of America from Best Chefs, an organization that bills itself as “the ultimate guide to chefs,” and relies on chefs, culinary professionals and food enthusiasts to nominate candidates for this top honor.
Over the years, Perry has absorbed the knowledge and techniques passed on by the chefs that he has worked along side , making him the inspired chef he is today. Putting his own touch on local favorites with a hint of his southern roots, Perry delivers unique dishes that reflect his many years of experience and distinctive style.