i. Biography
The Path
Scott Roberts’s work reads as a route through formal training, restaurant discipline, and barbecue. Johnson & Wales University gave him the base; the kitchens that followed asked for timing, precision, and the ability to work across different service cultures. In Sydney, Australia, he held the Pastry Chef role at Aria, where exacting execution would have been central. A stage at Saison in San Francisco, California followed, the sort of placement that builds judgment through close observation as much as through production. London, England, added another set of references to the line. Roberts worked as chef at Fera at Claridge's, then as chef at Langdon Hall in Cambridge, Ontario, before moving into the Head Chef role at Smoking Goat in London, England. Read together, those posts show a career that has moved across cities and formats without losing its focus on technique. Smoking Goat remains a key marker in that sequence, both for range and for the kind of kitchen it signals. From 2017, Roberts served as Private Chef at Independent in Toronto, Ontario, a role that shifts the work closer to individual service and direct client expectation. In the same year, he was Guest Chef at Stratford Chefs School Dinner Lab in Stratford, Ontario (2017), where the format suggests exchange, demonstration, and testing ideas in public.
The Work Today
Roberts is working now as a Private Chef in Toronto, Ontario, where the pace is tighter and the service more personal than in a restaurant line. That setting suits a career built in kitchens that prize control, but it also makes room for a more direct relationship between cook and diner. His record includes a former chef role at Smoking Goat and an executive-chef post at Lake Shore Country Club. Those positions keep moving between formal hospitality and barbecue-adjacent work, showing a chef who has not stayed in one register. The thread through it all is smoke, structure, and adaptation.
Signature
Scott Roberts is a chef focused on Wood-fired Thai BBQ. That description gets to the center of the work: wood fire, smoke, Thai flavor, and barbecue technique, all kept in balance. It is a concise way to describe a style that is both technical and forceful, and one that stays legible across the different kinds of kitchens he has worked in. Through pastry, stages, and head-chef roles, this remains the clearest shorthand for Roberts’s cooking.
Acclaim
In 2016, Roberts’s specialty was Wood-fired Thai BBQ. That remains the sharpest way to name the cooking most closely associated with his work: fire, smoke, Thai flavor, and barbecue technique. The phrasing is brief, but the scope is clear. It points to a chef whose work is grounded in direct heat and defined by method rather than ornament. For Scott Roberts, that method has been shaped by formal training, by work across continents, and by a consistent return to Wood-fired Thai BBQ.
Profile updated July 2026
FAQ
Asked of Scott
What is Scott Roberts's current role?
As of 2026, Scott Roberts is Executive Chef of the Salt Lick BBQ.
Where did Scott Roberts train or study?
Scott Roberts trained at Johnson & Wales University.
What is Scott Roberts known for?
Wood-fired Thai BBQ.
