Scott Lovorn - The Man Behind Charleston's Best Desserts

Dessert created by Scott Lovorn Heralded as an artist by the New York Times, and recently recognized as the creator of some of Charleston's best desserts, Executive Pastry Chef Scott Lovorn has been dazzling our guests for years. While many guests are familiar with the heavenly desserts at Circa 1886, few know the man behind Charleston's most delicious confections. Pastry Chef Lovorn grew up lending a hand in his grandmother's Mississippi kitchen. As the eldest grandchild, spending time in the kitchen was a responsibility, but one he looks back on fondly. While he comes from a long line of engineers and architects, and initially thought an architecture degree was in his future, he soon realized this was not his true calling. Scott stumbled upon cooking while working as a server in college, and soon after he was enrolled in the culinary program at Johnson & Wales University. Set of delicious desserts Talking with him, it's easy to see how his childhood shapes the desserts that he creates. His taste memory is similar to a person with a photographic memory. Often, he is influenced by the memory of something he tasted many years ago. The croissant doughnuts, currently on our dessert menu, were inspired by a doughnut he had as a child at a restaurant in Mississippi. With a strong design background, Scott is inspired by the architecture of every dessert. He also works to perfectly balance each dish in flavor, texture, and temperature. From a soft, pillowy, pear crisp souffle paired with a cool buttermilk ice cream, to the cinnamon-scented flourless chocolate cake with smoked milk chocolate ganache in the s'mores, each dessert is inventive, beautifully presented, and over the top. Desserts served at Circa 1886 Restaurant Make sure to leave room for dessert the next time you join us for dinner. Click here to see our new dessert menu.                

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