Scott Walton Biography

Corporate Executive Chef Scott Walton demonstrates that his cuisine is not just from anywhere; he is aware of its origins, which is essential to him. He currently holds the position of Corporate Executive Chef at chic Markethouse Restaurant, located in the Doubletree Hotel next to Chicago's Magnificent Mile in the busy Streeterville district. His letter drops Treasure Seeds' spring inventory, and Chef's creative impulses flow. He designs a structure by placing over 200 seeds for the various tomatoes, altered veggies, and unique seasonings. Then, before spring, the Chef dons his gardening gloves, transforms his nearby flat into a nursery, and plants the seeds. He completes the process using aquaculture to sow seeds in water and natural kitchen waste for compost. During a few weeks, the seedlings emerge and are moved into Walton's gigantic cedar plots called Rooftop Gardens, which are placed on Markethouse's housetop and are grown explicitly for his new sporadic Farm to Table dishes. Walton occasionally uses pickles and jelly from his garden and unique mixed drink concoctions that come from there, adding lemon, soothing sage, chocolate mint, and other nursery-grown spices to vodka or rum to enhance the flavor of martinis or other mixed cocktails.

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