Heralded as an artist by the New York Times, and recently recognized as the creator of some of Charleston’s best desserts, Executive Pastry Chef Scott Lovorn has been dazzling guests for years. Pastry Chef Lovorn grew up in Mississippi while frequently lending a hand in both of his Alabama grandmother’s kitchens. As the eldest grandchild, spending time in the kitchen was a responsibility, but one he looks back on fondly. While he comes from a long line of engineers, and initially thought an architecture degree was in his future, he soon realized this was not his true calling. Scott stumbled upon cooking while working as a server in college, and soon after he was enrolled in the culinary program at Johnson & Wales University, Charleston. It's easy to see how his childhood shapes the desserts that he creates. His taste memory is similar to a person with a photographic memory. Often, he is influenced by the memory of something he tasted many years ago. Scott spent the better part of a decade in the mountains of Northeast Tennessee and Southwest Virginia as Head Baking and Pastry Instructor at a local liberal arts college. Than after spending several years at Charleston's prestigious Peninsula Grill Scott eventually found a home at Circa 1886. With a strong design background, Scott is inspired by the architecture of every dessert. He also works to perfectly balance each dish in flavor, texture, and temperature.