We had the good fortune of connecting with Chef Reginald Scott and we’ve shared our conversation below.
Hi Chef Reginald, how do you think about risk?
When it comes to me and risk taking, I think that is the most enjoyable part of this journey. I get a thrill not knowing what’s on the other side. One of my biggest risk was moving to Houston to expand on my culinary journey. I left my family and the comforts of my own home to come sleep on my best friends floor. At the time, things were way harder than i imagined, but i knew my main objective was to break the cycle and prepare a better future for my family. With that being said, I have managed to build a name for myself by staying true to who i am and constantly pushing the envelope.
Alright, so for those in our community who might not be familiar with your business, can you tell us more?
This journey was far from easy seeing that i launched in the midst of a pandemic. My brand and business is called Best Damn Everything and was established in 2020. Although I have overcame many challenges along the way, like most businesses, covid was the hardest hit towards my industry. This forced me to pivot in ways i never imagined. I have always had the hustle in me, however, i didnt realize my full potential. If there is one thing that i have learned about myself, that is to push past my limits and challenge myself to accomplish greater things.
If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
First I would start the morning off by taking them to one of Houston’s most popular restaurants, which is the Breakfast klub. They have outstanding customer service and have been incredibly consistent with delivering flavor. Next we would ride over to The Galleria Mall, because who doesn’t love to shop? Another one of my favorite Houston spots is Axelrad Beer Garden. The vibe and scenery is a perfect way to spend a beautiful day.
The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Firstly I would like to give a shoutout to God and my ancestors for watching my back and guiding me on this journey. Secondly, there has been numerous people who have helped me progress into this super-human chef, too many to name. But just to name a few, Ross Coleman and James Hayward was able to mentor me with their keen sense of culinary creativity and I am grateful for that. Chef Darius King has also been one of my great friends to help me survive the growing pains of becoming an entrepreneur. Lastly, I have to highlight my family, which has been my back bone and support system through it all.