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Scott Roule, Caviar & Bananas’s Director of Culinary Operations, oversees menu development, ingredient sourcing, culinary team building, and training in each C&B market (Charleston, Greenville & Nashville).
Roule was introduced to the kitchen by his mother in their Pittsburgh, PA home, but it was his grandfather’s skills behind the stove and at the grill that inspired Roule’s entry into the industry at the age of 15. Roule followed his chosen career path in food by studying at the Pennsylvania Institute of Culinary Arts in Pittsburgh, PA. His landed his first gig in Charlotte, NC, where he worked his way up in one of Charlotte’s most lauded hospitality companies, FS Food Group. Here, he served as corporate executive chef, supervising five restaurants as well as overseeing the Plate Perfect Catering division. Roule opened several restaurants for FS Food group including Paco’s Tacos and Tequila.
While in Charlotte, Roule took a serendipitous trip to Charleston, SC, a place he would call home in 2013 by joining the Caviar & Bananas team. Just ahead of C&B’s fifth anniversary, Roule was charged with taking C&B to the next level as executive chef. In the years that followed, Scott’s talent and hard work led to a promotion as the growing business’s Director of Culinary Operations, a role he’s proudly held since July 2016.