As High Cotton’s executive chef in Charleston, Scholz received national acclaim from numerous publications including The New York Times, Bon Appetit, Southern Living and The Washington Times for his style of cooking, his mastery of seasoned meats, and his appreciation for food that is described as “real American, straightforward, and prepared with fresh, recognizable ingredients.” A native of Kentucky, Scholz worked under the direction of Maverick Southern Kitchens’ executive chef Frank Lee, at Slightly North of Broad, (Charleston's SNOB) before his selection to be High Cotton’s executive chef upon its opening seven years ago. For Scholz, one of the secrets to the High Cotton dining experience is to “let the ingredients speak for themselves.” It starts with local organic farmers who make sure Jason gets his choice from the day’s pickings. They say he’s kind of a nut on freshness, always looking for ways to cut their vine-to-dine time. Favoring foods that people can pronounce, Scholz also tries to stay flexible by building a big repertoire of dishes that can be added as specials if some unexpectedly good pea shoots or soft-shell crabs show up late in the day. Scholz said his love of fine food comes from his mom who owned a catering company in his hometown of Louisville, Kentucky. He started helping out as soon as he could legally hold a knife and eventually worked his way to Charleston and Slightly North of Broad where he spent six years working with Chef Lee before being promoted to his own restaurant. Now he looks for inspiration by taking an occasional dining-safari. He heads for New York or New Orleans and eats his way through their best restaurants. While on safari, he’s not shy about ordering multiple entrees or ducking into the kitchen for a little friendly recipe-research. He also likes to reciprocate when visiting chef-friends get a yen for Lowcountry favorites. “As executive chef, Jason Scholz will direct the entire culinary operation with the same commitment to cuisine excellence as is accomplished at High Cotton in the Lowcountry,” said Dick Elliott, president of Maverick Southern Kitchens. |
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| Located in the RiverPlace development in downtown Greenville, High Cotton has a two-story layout designed to take advantage of the building’s 38-foot ceilings and glass walls overlooking the Reedy River and Falls Park. The restaurant will present robust, southern cuisine featuring steaks, game, fresh fish and seafood, and seasonal ingredients from local and organic purveyors. Several rooms will be available for private group dining, business meetings, corporate events and special celebrations. Maverick Southern Kitchens, Inc. is based in Charleston and includes four existing properties; Slightly North of Broad restaurant, High Cotton, Maverick Bar & Grill, the Old Village Post House, Maverick Inn and Restaurant, and Charleston Cooks!, Maverick Kitchen Store and culinary center. High Cotton, Maverick Bar & Grill 550 S. Main Street, Greenville, S.C. 864-335-4200 for reservations |
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