Raised in Central Pennsylvania, Scott began in 1996 in the nearby Hummingbird Room at age of nineteen.  Scott fostered a passion for fresh, local, and sustainable ingredients, by utilizing the restaurant’s own organic garden and regional products. Moving to Philadelphia’s Le Bec Fin, allowed Scott to further his culinary pursuits and broaden his fine dining horizons. To test the hypothesis “if you can make it here you can make it anywhere,” Scott moved to New York City taking his first Sous Chef position at The Cub Room, and by twenty-five Scott was ran the busy kitchen as Executive Chef. He chose to embark on his first culinary exploration of Europe, upon his return Chef Osif took Sous Chef position at Galley Beach on Nantucket Island. In 2005, Scott’s hard work and passion culminated in being named Executive Chef at Galley Beach from 2005-2012, hands on as through the multi-million dollar renovation. In 2013, Chef Osif explored culinary opportunities off island opening Fairsted Kitchen in Brookline, MA, as Executive Chef and receiving 3 of 4 stars from the Boston Globe. He has also opened Afterhouse in Nantucket and consulted in New York City with industry friends at Glasserie and Café Cluny.