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Scott Tallon is the Executive Chef of the Knoxville Convention Center where he oversees the preparation and presentation of Banquet and Concessions food for the 500,545 square foot facility.

Born outside of Chicago, IL Scott found his love for culinary in a small family restaurant that prepared American style food with a Greek flare. First trained in fine-dining, Scott moved on to larger facilities learning hands on food preparation.

Scott began his professional career in 1986 with Hyatt Hotels working at Hyatt Orlando Resort, Hyatt Regency Sarasota, Hyatt Regency Orlando Airport and was Executive Chef of Hyatt Regency Knoxville. Scott also worked at River Terrace Resort and Convention Center in Gatlinburg, TN before joining SMG.

Scott brings the experience of participating in food preparation for several Superbowls, PGA Golf events and the 1996 Summer Olympic Games in Atlanta, GA. In addition he has enjoyed teaching culinary and baking classes at Walters State Community College.

Scott’s talent and training combined with the state of the art facility will lend itself to making the Food & Beverage service at Knoxville Convention Center the premier venue for any catered function.