Executive Chef, Table, Donkey, and Stick
A Georgia native, Scott Manley originally came to Chicago in 2006 to visit family but ended up staying to pursue a culinary degree at the city’s respected Kendall College. After graduation, Manley worked under acclaimed Chef Paul Virant at Michelin-star restaurant Vie and innovated the restaurant’s practice of whole animal butchery. He then expanded his knowledge of technique at another Michelin star restaurant, Blackbird, under James Beard award-winning Chef Paul Kahan, followed by sous chef positions at Perennial Virant and EL Ideas. Manley currently works as executive chef at Table, Donkey and Stick
What inspired you to get involved with Green City Market?
I spent so much time shopping for at the market and I wanted a way to participate more in the well-being and growth of the market. Participating on the Jr. Board also enabled me to work alongside many people whom I greatly respect.
What’s the most delicious thing you’ve ever purchased from the GCM?
Blackberries, Klug Farm, 2008
What’s your favorite Jr. Board event?
Big Table Dinners are the most unique event I’ve participated in. I cooked with other chefs I likely would never otherwise cook with. We cooked outside also and families kept walking by, we did tomato tastings for the children with different heirloom varieties.