After attending Cornell University and University of Cincinnati, Scott worked in several restaurants eventually becoming Chef at the Heritage Restaurant. His insistence on sourcing clean natural foods expanded the restaurant’s network of local sustainable growers. He served as President of the Cincinnati Chefs Growers Collaborative, facilitating connections between local food purveyors and area chefs. After the Heritage, Scott worked for Wild Oats and Whole Foods Markets.
During this time he trained in Tai Chi and Qigong with Sifu Tim Coletta. Scott studied with renowned Chinese healer Robert Peng and and was one of the first Americans to be certified in Qigong Healing by Robert. He graduated from SHI Medical Massage School, is a licensed LMT and is certified in CranioSacral Therapy and MET (Muscle Energy Technique). He is a Functional Medicine Health Coach.