Scott Mason

Board member

Employment Background:

The bulk of my career has been in restaurants as a chef and owner. I have lived in the Wood River Valley for 38 years.   Locally, I have worked at Freddy’s Taverne D’ Alsace( chef), Soupçon (chef) and chef/owner of the following: Ketchum Grill, Enoteca, Town Square Tavern and Mason Family Provisions.  Currently retired.

Educational Background:

University of Oregon- Biology, WSET1, Instrument Rated Pilot

Family role/story/highlight or personal anecdote:

Husband of 42 years and father of two grown children. Highlight of my life has been the times traveling (even now) with my family and splitting time between homes in Hailey, Santa Barbara and Montefalco, Italy.

Favorite ingredient or dish/season:

• Spring: Asparagus and morels

• Summer: Oregon blackberries

• Fall: Risotto with Idaho Porcini

• Winter: Cassoulet or Choucroute Garni

Three favorite past times/hobbies/activities:

Road Cycling, Urban Foraging and Travel

Currently Reading:

Dirt- Bill Buford

Currently Listening To:

Dave Brubeck