Executive Chef and Owner
At a very young age Scott Youkilis realized that he had a passion for the restaurant business. Consequently, over the past 17 years Scott has held a variety of positions – from server to line cook to manager to chef. His eagerness to learn about every aspect of the business helped him realize a lofty goal: to open his own restaurant. He started small but dreamed big.
Scott attended Indiana University as an undergraduate, where he received a BS degree in Public Management. Upon graduation he enrolled in the highly-regarded culinary program at Johnson & Wales University. During his three semester stint, Scott honed his culinary skills at the Odeon and Bar Odeon in Manhattan. There he worked under the supervision of his uncle who played an influential role as mentor. Soon thereafter, Scott completed a three-month internship as a line and banquet cook at the Brown Palace Hotel in Denver, Colorado.
After receiving his Associate’s Degree, Scott moved across the country to San Francisco, which what he describes as “the culinary epicenter of the United States.” As a line cook at North Star Restaurant, Scott began to truly understand the essentials of California cuisine, cooking, and its influence on kitchens across the country and throughout the world. Two years later Scott happened upon a newly-opened restaurant� Sociale, where he knew one of the servers, Mike Pierce. There, Scott took a position as assistant manager and server. A break from the kitchen allowed Scott to network, imagine, and develop a strong concept and business plan. Together, Scott and Mike realized that they both shared a similar vision, and recognized that they would complement each other well, with Scott cooking in the kitchen and Mike managing the front of the house and the wine program. In a lovely turn of events, Scott’s lofty dreams became a fantastic reality. In 2005, Maverick was born.
During its first year of operation, Maverick was named the City’s best new restaurant by San Francisco magazine’s readers’ poll, proving that Scott’s dedication and strategy had indeed worked. In just five years of operation, Maverick has received a plethora of awards including Best Brunch 2006, 2007 by 7×7 Magazine, as well as Best Weekend Brunch 2007, 2008, 2009, 2010 by the readers of San Francisco Magazine. Plus, in 2009, San Francisco Magazine awarded Maverick the Bay Area’s Best Comfort Food.
Scott’s most recent venture, Hog & Rocks, is San Francisco’s first and only ham and oyster bar. Innovative and original, its opening has drawn a tremendously positive reaction, with huge fan fare from the get go. Hog & Rocks reflects the success that the critics, locals and Maverick fans expected. By the same token, the restaurant has Scott’s passion written all over its funky, comfy space.
While not running two restaurants, Scott’s entrepreneurial skills have taken shape with the start of his small hot sauce business, Youk’s Hot Sauce. Developed at Maverick, this sauce first became extremely popular with guests at brunch. Soon, Scott realized the sauce’s potential and thus began working with Mariquita Farm to hand produce a vintage, local, organic hot sauce available at Maverick, Hog & Rocks, online and in retail stores in both San Francisco and Boston. In 2009, the readers of San Francisco Magazine named it Best Local Product.
