Chef Scott Walton successfully worked in the restaurant industry for over 20 years in Chicago. He’s held numerous Executive Chef positions and received many accolades for his talents and love of food. Markethouse is where Scott really came into his own style of cooking. Building one of the largest rooftop gardens in the city and sourcing responsibly, he built a reputation that was well-respected in the industry. After a 4 year run at Markethouse, Scott accepted the Executive Chef position at Howells and Hood located in the historic Tribune Tower on Michigan Avenue. He is currently the Executive Chef of Acorn Restaurant.