A passion for food led Scott Tacinelli away from a successful career as an advertising sales rep after eight years in the industry at CBS radio. The decision to pursue a different career path was made easier by the fulfillment working with food brought him. Scott enrolled in the French Culinary Institute while taking on a job as a cook at a local restaurant in New Jersey. Before graduation, he was hired as a line cook under Craig Koketsu at the newly opened Park Avenue Summer and quickly progressed, being promoted to sous chef a year later. In January 2011, chef Koketsu named Scott chef de cuisine of Quality Meats, a modern steakhouse that has been named one of America's best new steakhouses by Details Magazine.