Jacob Scott is the executive chef and owner of The Laughing Pig. He was born and raised in Wyoming and followed his calling to Boulder where he attended the Culinary School of the Rockies. His schooling followed a classic French culinary curriculum that placed an emphasis on using locally sourced food, connecting the farm and ranch communities. He graduated in 2011.
While still in the Denver area, he worked for three restaurants under the restaurant group Big Red F: Jax, a fish house and oyster bar; Zolo, a latin restaurant; and the West End Tavern, a barbeque and bourbon restaurant. Jacob’s experience at these restaurants continue to influence his idea of food today.
After his time in Colorado, Jacob relocated to Montana and was hired as the executive chef at Bridge Creek – a restaurant in Red Lodge. In 2014, he moved back to his hometown of Cody and helped start the restaurant, The Local.
In 2019, he and his wife Porter, a nutritionist, began a new endeavor, The Laughing Pig. From their love for producing healthy and thoughtful food, their hope is to connect with the surrounding agricultural communities by using food that is locally sourced. Through their catering service, they are excited to provide Northwest Wyoming with a way to enjoy their favorite dishes, while also connecting with their local farming and ranching communities.