Chef Scott Popovic

Scott Popovic is the owner and creative force behind Evoke Private Dining, an exclusive culinary experience that brings together high-end hospitality, chef-driven creativity, and unforgettable moments. Known for curating immersive dining events, Scott has cooked for some of the world’s most recognizable names—including LeBron James, Will Smith, and two U.S. Presidents—earning a reputation for delivering world-class flavors with a personal touch.

Previously, Scott led culinary innovation at Nestlé Professional, developing trend-forward products like Harissa and Pineapple Jalapeño sauces that shaped national menus and inspired chefs across the industry. Before that, he made his mark as Senior Corporate Chef at Certified Angus Beef, representing the brand at iconic events such as the South Beach Wine & Food Festival, Cayman Cookout, Aspen Food & Wine, and James Beard Foundation dinners. His expertise put him in front of millions through appearances on ABC, CBS, FOX, NBC, PBS, the Travel Channel, and Food Network, while collaborating with restaurant powerhouses like The Cheesecake Factory, Saltgrass Steakhouse, and Hard Rock.

Beyond the spotlight, Scott continues to mentor the next generation of chefs through national organizations and remains dedicated to creating experiences that blend authenticity, innovation, and storytelling through food.

   

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

Absolutely. For me, it’s that sweet spot at the end of summer and beginning of fall. In Cleveland, we’re lucky to have incredible farms within 50 miles of the city. One day you might find the last of the ripe, juicy tomatoes, the next you’re pulling up garlic, and the day after that you’re harvesting butternut squash. You never quite know what Mother Nature will hand you—that unpredictability is the beauty of being a chef.

What would you do if you weren’t a chef?

Funny story—when I was in high school, we had to take those career aptitude tests. Mine came back with “air traffic controller” as number one and “chef” as number two. Now, I’m not saying I’d have been a good air traffic controller, but apparently the state thought so. I went with option two and never looked back. 

Do your personal preferences influence the menu at all?

Of course they do—and anyone who says otherwise is fibbing a little. We’re human, and our biases sneak in. I tend to love a touch of acid with rich, fatty dishes. That said, I don’t let my preferences dictate the whole menu. If my guests want indulgence without that balance, I’ll step aside and let richness shine. At the end of the day, it’s about giving guests what they want—and sometimes even surprising them with what they didn’t know they needed. That lasting impression is what matters most.

What do you think is the most over-hyped food trend currently?

I’ll take this in a slightly different direction. To me, the most “over-hyped” conversation in our industry isn’t about a dish—it’s about hospitality. Every chef and restaurateur I talk to is wrestling with how to deliver genuine hospitality at a time when staffing, training, and guest expectations are shifting constantly. That’s a far more important conversation than whether avocado toast is still in or out.

 

When are you happiest?

I’m a simple person—good food, good wine, friends, and family. That’s happiness for me. Life is good.

When you’re not in the kitchen where can you be found?

Usually with my family and friends—maybe playing basketball with my nieces, wandering through the county fair, or just laughing together. I also love getting lost in the Cleveland Museum of Art. Finding beauty—in food, in art, in people—fuels me.

Where is your favourite place to dine?

That’s a tough one! I love exploring new places. When I travel, I’ll check out the buzzy spots, but I’m equally excited to stumble upon a mom-and-pop or a roadside gem. I’m also lucky to have friends who are chefs around the world, so visiting their restaurants and supporting them is always special. The best part? No matter where you go, there’s always something delicious waiting to be discovered.

 

 

 

What’s your favorite takeaway or comfort food?

For me, comfort food is tied to childhood. Think lasagna, meatloaf, or fried bologna sandwiches. My dad worked the midnight shift at Ford, and when he came home, he’d cook himself dinner—breakfast for me. I’d wake up to the smell of fried egg and bologna he called “top hats” because they puffed in the middle when cooked. Those flavors take me right back home every time.

What makes the local food scene so exciting?

Cleveland’s food scene is in a real resurgence. Like many cities, the pandemic slowed us down, but now we’re seeing chefs who came up during that time bring fresh ideas and sharpened business skills. Take Josh Erickson at Rood Food—he’s using techniques like Koji and dry-aging to create bold flavors while also keeping an eye on the bottom line. It’s exciting to see innovation and sustainability come together.

Which is the dish you’ve created that you are most proud of and why?

It’s not my most famous dish, but it’s the one closest to my heart: a slider called “The Dan,” named after my dad. It was inspired by those fried bologna breakfasts I mentioned. I make it with grilled dry-aged Certified Angus Beef, fried mortadella, quail egg, pickled onion and cucumber, and a little Sriracha aioli. My dad always grew hot peppers and cucumbers, so it had to have heat and crunch. It’s my ode to childhood—and proof that food can instantly transport you back in time.

You’re having friends over for dinner tonight. What’s on the table?

I usually go one of two ways. Either I prep ahead—charcuterie and cheese boards, smoked meats, roasted veggies—or I keep it simple so I can be present: grilled steaks, big salads, and plenty of wine. I love cooking, but time with friends and family is priceless, so I plan meals that let me enjoy it with them.

Name your favourite city that has it all: food, culture, and nightlife.

I have to break the rules with two answers. First, Charleston, SC—the food scene is phenomenal, nightlife has this laid-back energy, and the culture just oozes Southern charm. The other is Barbados. The food is approachable and soulful, the nightlife is raw and gritty, and the people? They’ll welcome you into their homes like family. Two completely different vibes, both unforgettable.

Can you tell us more about the cuisine at your restaurants?

My company, Evoke Private Dining, isn’t a restaurant—or even a traditional catering company. We create experiences. That might mean flying in the best dry-aged beef in the country or recreating a childhood memory through a scent. Our style is rooted in rustic American with Southern influences and a bit of Western flair, but the real starting point is our guest. Every menu is designed for that specific night, that event, that person. It’s about creating moments that stay with you long after the plates are cleared.

Roasted Spaghetti Squash with Tomato Fondue, Basil, Ricotta Silata, and Toasted Hazelnuts

Squash

Ingredients:

• 1 Small Spaghetti Squash, Cut in Half and seeded
• 4 Tablespoons Unsalted Butter, softened
• 6 Sprigs Thyme, Picked
• 4 Small Bunches Sage, Stem Removed
• Salt and Pepper
• 3 Cups Tomato Fondue
• 3 Large Leaves Basil, Chiffanade
• .25 Cup Hazel nuts, Toasted and rough chopped
• 4 to 6 ounces Ricotta Silata depending on your preference 

Method:

1. Heat the oven to 375 degrees
2. Coat the cut half of the squash with butter, thyme, sage, salt and pepper
3. Roast the squash until soft about 45 minutes to an hour
4. Using a fork scrap the squash to create the spaghetti strands
5. Season with salt and pepper and butter if needed
6. Heat the fondue and spoon on the bottom of the plate.
7. Top with squash, basil, and nuts 
8. Shave Ricotta Silata on last minute
9. Serve.

Yield: 4 

Tomato Fondue

Ingredients: 

• 2 Tablespoons Olive Oil
• 1 Each Yellow Onions, Small Dice
• 4 Each Garlic Cloves, Minced
• 6 Each Roma Tomatoes, Blanched, Peeled, Seeded and Diced
• .25 Cup White Wine,
• .25 Cup Butter, Unsalted
• 2 Tablespoons Parsley, Chopped Fine
• 2 Large Basil Leafs, Chiffanode
• 1 Bunch Oregano, Chopped Fine
• Salt to taste
• Pepper to taste

Method:

1. Heat oil in a small sauce pan over medium heat
2. Add onions and garlic and sweat until tender, about 5-10 minutes. 
3. Add tomatoes and cook until tomato reduces by half.
4. Add wine and reduce by half.
5. Add butter and herbs.
6. Taste and season.
7. Serve

Yield: 1 Quart