Chef Spotlight: Scotty Schwartz
Scotty Schwartz, the owner and executive chef of 29 South in Jacksonville, Florida, always knew he loved cooking, but for years never considered it anything more than a hobby. As a child, he helped his mother in the kitchen and became passionate about what he could create. It wasn’t until he started studying psychology and Spanish literature at the University of Georgia, however, that he realized he could do more with his passion. Changing career plans turned out to be a wise move. Graduating as valedictorian at the School of Culinary Arts in Atlanta, Scotty went on to apprentice at one of Atlanta’s finest dining establishments. It was there that he has stated he was given the passion and drive that has lead to to the success he has seen today.
That success includes serving as the food stylist for the National Pork Producers Council during the 1995 World Expo, participating as a featured chef during the 1996 Olympic Games, being ranked as one of the top 25 chefs in Atlanta, cooking for the American Express Celebrity Chef’s Tour, and more. In 2005, he opened his own restaurant in Fernandina Beach, 29 South, which has won countless awards of its own.
In 2011, he co-founded the popular Legend Series, an exclusive underground dining experience in Jacksonville, Florida. These “surprise experience” events showcase the best of the area’s culinary, visual, musical and performing arts.
Scotty Schwartz, with his experience of the Legend Series, assisted DCWAF with our own series of pop up dinners, the second of which is to be held this upcoming summer. A night full of unexpected adventure in both experience and dining, it is something that you should not miss! He will also be the celebrity chef at a Patron Dinner for this year’s Auction, alongside vintners Clos Du Val and O’Brien Estate.
To learn more about DCWAF’s ACT II Pop Up dinner or the 2018 Patron Dinners and Wine Auction, CLICK HERE
To learn more about ScottySchwartz or The Legend Series, CLICK HERE
to visit their website.
Published on Monday, March 19, 2018