Chef Scott Walton
Walton’s passion for food began by simply getting his hands in the dirt. Clean flavors, regional sourcing and fresh perspectives form the core values of the food Chef Walton creates each and every day.
Chef Scott Walton successfully worked in the restaurant industry for over 20 years in Chicago. He’s held numerous Executive Chef positions and received many accolades for his talents and love of food. Markethouse is where Scott really came into his own style of cooking. Building one of the largest rooftop gardens in the city and sourcing responsibly, he built a reputation that was well-respected in the industry. After a 4 year run at Markethouse, Scott accepted the Executive Chef position at Howells and Hood located in the historic Tribune Tower on Michigan Avenue. This is where Scott met now partner, Jason Akemann; the two built friendship based on mutual love and appreciation of good food done right.
Shortly after moving to Pittsburgh in 2014, Walton took the Executive Chef position at Heinz Field. While Walton relished this opportunity, he still kept looking to open his own space but was waiting for the right opportunity in a location and neighborhood that felt like the perfect fit for his food and his passion.
In the Fall of 2017, Walton along with Akemann and their third partner Pittsburgh native Brian Singer, opened Acorn in Pittsburgh’s historic Shadyside neighborhood. Acorn was a restaurant built to give Chef Walton a blank canvas of culinary freedom while bringing a simple, modern and relaxed atmosphere in the dining room to equal a space that will allow for a dining experience that is refined without pretense.
“We want our guests to feel as though they can come to us for comfort food, food that is familiar and welcoming, while also inviting those with a more adventurous palate to try some pretty inventive preparations we’ve been developing.” Says Walton. “Our goal is to always keep our guests needs top of mind and provide them with the best ingredients our region has to offer, prepared and presented in a way that makes them feel valued and comfortable.”
Simple. Honest. Soulful. This is how Walton describes his food in a nutshell.