Scott Boyers grew up in Western Maryland and attended Williamsport High School. Upon graduation, he enlisted in the United States Marine Corps as an 0311 Infantryman and attended boot camp at MCRD Parris Island. After the Corps, Scott found his love for all things food. He worked for Brice and Shirley Phillips in Ocean City, Maryland, The Lord Lindsey of Knoxville, TN, and Ocean Clubs Inc. on the Gulf Coast. Scott moved to Decatur in 1997 to take a promotion as General Manager of Ruby Tuesday. When he left the restaurant life a few years later, his passion for cooking was set aside—but only temporarily. Scott found his way back to his true passion for cooking over the last few years. It is his “love language,” cooking in his home for friends and family almost nightly. He and his partner, Danielle (Dee) Corson, currently compete in the Steak Cookoff Association (SCA) as well as the Kansas City Barbeque Society (KCBS) Back Yard Series as Team Deviant Smoke. They have branded their own line of seasonings under the Deviant Smoke Label which has not only been used in many winning dishes at competitions and popular around town with both restaurants and in homes, but it is also sold in places around the country with more to come.
Scott is currently employed by SAIC where he has served as a Project Manager for the last 16 years. He supports NASA and ARMY Aviation. Scott’s daughter, Mazie, will graduate from Calhoun & UAH this year in nursing with an RN/BSN. While he only can claim one actual daughter, he has been and continues to be a father figure to many – lovingly known as “Padre.”
Both Scott and Dee enjoy being active in their community and have servant hearts, willing to help others in any way they can.