Chef Eric Scott was born in Tucson, Arizona. He began his culinary career at the young age of 12 working as a bus boy. His role in the culinary field shifted when his boss reached out for his assistance in the kitchen after a cook walked out on the job. He hasn’t looked back since that day, and his passion for the food industry has continued to grow.
During his 28 years in the food industry, he has opened and operated two successful restaurants in Colorado: Café 110 and Belly. Eric and his family moved to Las Vegas in 2010. He worked at Mesa Grill under Bobby Flay and later worked at Central, which was the first 24-hour gourmet restaurant opened by chef Michel Richard.
In 2014, chef Eric found his way to Nacho Daddy as their third location was opening in Summerlin. Today, he is the Culinary Director of all three Nacho Daddy locations.
When he isn’t in the kitchen, he likes to spend his spare time fly fishing, mountain biking, and exploring the Nevada desert. Chef Eric is involved in raising awareness for childhood hunger through his partnerships with Chefs for Kids and Three Square.