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CHEF SCOTT VOSBURGH
Chef Scott grew up in Clemson, South Carolina, and like many other high school students, he had no idea what he wanted to do with his life. He decided to join the United States Navy as an aircraft director and was stationed on the aircraft carrier USS John F Kennedy in Jacksonville, Florida.
While traveling throughout the Caribbean, Mediterranean and Middle East, Scott began to develop an interest in the diversity of food and ingredients not common in the States. After the Navy, Scott worked in various kitchens in northeast Florida. S
oon after beginning at Roy’s, a Hawaiian Fusion restaurant started by James Beard Awarded Chef Roy Yamaguchi, Scott knew this was a place he could develop his culinary career. After working as a corporate trainer and Executive Sous Chef, Scott realized he wanted to bring his unique style of blending cultural cuisines back to South Carolina.
After meeting with Azia owner, Peter Lieu, and recognizing his vision of creating a world class fusion restaurant in Greenville, Scott decided to move back to the upstate as Executive Chef of Azia. | 
