Scott Peacock began his career as pastry chef at Tallahassee’s The Golden Pheasant. From there he moved to the Georgia governor’s mansion where he worked for two governors over four years. A trip home to Alabama for his grandmother’s funeral led to a bite of lemon chess pie, brought over by a family friend, which reawakened his interest in traditional Southern cooking. Shortly thereafter, a national magazine planned to feature one of his menus, and he sought the advice of the doyenne of Southern cooking, Edna Lewis, an African-American chef who moved to New York City from Virginia and had become a legend in culinary circles. Miss Lewis advised Peacock to cook something Southern. Thus began not only a successful redefinition of Southern cuisine, but a lasting friendship and collaboration.
Following his years at the governor’s mansion, Scott Peacock became the founding chef of Atlanta’s Horseradish Grill. From there he moved to Watershed restaurant, also in Atlanta, which was co-owned by Emily Saliers of the Indigo Girls, and others. He left Watershed in 2010 to devote his time to writing and documentary film.
Scott Peacock’s recipes have appeared in a number of publications including: USA Today, Atlanta Magazine, Cooking Light, Southern Living, The New York Times, Bon Appétit, Wine Spectator, Food & Wine, and Gourmet. He has also been a frequent guest on television, including The Today Show, Martha Stewart’s Martha, Good Morning America, and The CBS Early Show.
The James Beard Foundation awarded Scott Peacock “Best Chef in the Southeast” in May 2007.
Since February 2009 Scott Peacock has been a contributing editor and columnist for Better Homes and Gardens magazine. He is a contributor to America: The Cookbook (Phaidon, October 2017)