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Society & Culture

Chef Scott Bacon

podcast April 26, 2022


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About the guest

Chef Scott Bacon, a contemporary and classically trained chef, unites culture, tradition and sophistication to create dishes full of character. Chef Bacon’s culinary repertoire stems from both his southern Black and British roots underscored by classic French finesse. In his role as head chef, he oversees the culinary team executing restaurant and hotel operations at Maryland’s only Relais & Chateaux property.

Honoring his culture and upbringing, he is inspired by the comfort, depth and deliciousness that is ever-present around the table. “When I was growing up, dinner was always the time when things slowed down, if only for a moment, giving us a chance to come together as a family and share in the happiness ignited by beautiful food. That is the feeling I want to share with our guests.”

With over 11 years of experience cooking across Baltimore, Scott Bacon will continue Magdalena’s mission of exploring innovative and artful interpretations of Maryland cuisine. Chef’s love of Baltimore and passion for sourcing locally-grown ingredients will be at the forefront of the Magdalena menu, while incorporating his own Southern influence onto the plate. “By taking classic dishes and making them more delicate and refined, I want to offer our guests a new perspective on Maryland cuisine while sharing a piece of my story as well.” Guests will be welcomed with vegetable-forward dishes, shared plates, and elevated takes on traditional dishes as he takes the helm of the restaurant to new heights. The seasonally driven cocktail program and Wine Spectator awarded Wine List will seamlessly accompany the cuisine. 

Prior to joining The Ivy Hotel, Chef Scott worked with the Foreman Wolf Group for many years, cooking at Cinghiale, Bar Vasquez, and Johnnys throughout his tenure. During his time as Sous Chef at Magdalena, Bacon worked hand-in-hand with renowned Chef Mark Levy, helping reimagine the restaurant’s fine dining roots into the Maryland Bistro concept that exists today. 

Bacon was raised in Howard County and moved to Baltimore when he was 20 years old, where he began his culinary career. He believes in learning the basic rules of cooking in order to break them and enjoys drawing parallels between food and music, particularly jazz. Away from the kitchen, he can be found producing Electronic Music and performing around the city.

The Truth In This Art
The Truth In This Art is a podcast interview series supporting vibrancy and development of Baltimore & beyond’s arts and culture.

Mentioned in this episode
Magdalena, A Maryland Bistro

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