We had the good fortune of connecting with Scott Ingenito and we’ve shared our conversation below.

Hi Scott, where are your from? We’d love to hear about how your background has played a role in who you are today?
I am a 43 year old chef & musician, Born in Florida, Raised on Long Island, NY, Now living in San Diego California- this is only partly responsible for who I am today. A lot of my work ethic, fast pace, no-time-for-drama attitude comes from seeing my father and mother work hard to support our family. I have amazing examples to grow from, and I have worked many types of different jobs that gave me transferable skills to help me be a better business owner today.

I have been playing music from the age of 5, and had to self promote and start my own brand, even within the bands I was in. Working hard, as a team, towards a common goal with a solid group of people I trust influenced me and taught me how to better handle situations not only in my personal life, but also my business. Understanding that hard work isn’t always enough, planning, practicing, researching, has to be the base to work from- then the hard work actually pays off. Teaching drums to a wide range of students taught me patience, understanding, a different language which has helped me turn my culinary classes with Sweet Devil Culinary into a huge success online and here in my hometown of San Diego.

As a musician and the drummer of a band I am leading the other musicians, keeping time, much like the chef does in a kitchen or business. This transition for me was easy because i am passionate about both food & music, and I feel they are symbiotic.

I am lucky to have the support of some amazing local chefs, much like our own little local band. These careers are so different yet have so many similarities. I feel like being a successful multi-faceted musician trained me perfectly to be a successful chef.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Our brand is delicious, we use the best local ingredients and obsess over the menu & ingredients. It’s not just about putting food on plates, its about creating memories through food.

We take a very relaxed approached, our food comes from the heart, with the best ingredients.

The lessons we have learned along the way is how to NOT treat people, as we know our industry is rampant with abuse. We learned to be ourselves, be kind to everyone, be helpful and the business will grow.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
When my family and friends visit San Diego our must-do list is:

Breakfast at Gladly Coffee, Sight-seeing down in OB paddling and surfing at Sunset Cliffs, casual tacos at Mike’s Taco Club- OB, maybe some afternoon beers at Mike Hess or Novo Brazil Brewery…

A little bit of La Jolla & Del Mar sight seeing, followed by dinner, if casual at ZEL’s Del Mar, upscale- Ember & Rye Encinitas (Richard Blais- one of my favorite chefs)

Dinner- if your feeling fancy and cheffy- Georges for the chef tasting menu, or the best Sushi in SD- Sushi Ota in Mission Bay.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
@cocusocial @chefjenncooks @chefdanielfish @catalinaoffshoreprodcuts @specialtyproduce

Website: Www.sweetdevilculinary.com

Instagram: @sweetdevilculinary

Facebook: Www.facebook.com/sweetdevilsauceco

Yelp: https://yelp.to/E6UgL1clYlb

Youtube: YouTube.com/sweetdevilculinary

Image Credits
@sweetdevilculinary @beatsandbites

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