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Scott Wall, Chef
With nearly seven years experience working for the Lark Creek Restaurant Group, most recently as Lark Creek Walnut Creek’s Sous Chef, Wall is a testament to the Group’s dedication to nurturing their employees and promoting from within the company.
Chef Wall’s first inklings of a culinary career began in Danville, California, when he was 14 years old, working as a busboy and prep cook at his godmother’s restaurant. However, it wasn’t until he was 20 that he was able to realize his dream and attend the California Culinary Academy, from which he graduated in 2000. An East Bay native, Wall was pleased to secure a coveted externship at Lark Creek Walnut Creek upon finishing his courses, where he first began creating classic and contemporary American cuisine. When his externship ended, he was hired on as a Line Cook. He excelled in the position and in 2003 was promoted to Sous Chef. In late December 2006, he was appointed to the role of Chef.
“I am elated to continue growing within the Lark Creek Restaurant Group family,” says Chef Wall. “Lark Creek Walnut Creek is one of the East Bay’s most prominent and well-loved restaurants and I’m proud to be a part of that narrative.”
When not working at Lark Creek Walnut Creek, Wall enjoys playing basketball and golf and dining at other Bay Area restaurants.
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