A native of Detroit, Chef Scott Schroeder trained in his hometown under charcuterie expert and award-winning chef, Brian Polcyn. After moving to Philadelphia in 1997 Chef Scott cut his teeth in the kitchen of many famed Philly standards like Brasserie Perrier, Pasión and Jake’s. In his first ‘Chef’ position at Northern Liberties hot-spot Deuce, Schroeder garnered praise and a two-bell review from Craig Laban. Currently Chef Scott presides over the kitchens at the South Philadelphia Tap Room, another two-bell establishment, and American Sardine Bar where his menus reflect his passion for fresh, local ingredients and cooking from “scratch.” He is also the Chef/Owner of Scott Dogs, a hot dog cart serving handmade hot dogs made with local pork and beef. During his free time he enjoys long walks on the beach and cooking with his teenage son, Luke. Follow his rants and raves on Twitter.