Located in the heart of Knoxville’s Old City, Lonesome Dove provides upscale urban western cuisine to a historic part of the region. Inside the kitchen is Chef Jason Scott who works tirelessly to bring the menu—curated by chef and owner, Tim Love—to life.
A Massachusetts native who grew up on the coast of Florida, Scott and his family moved to Knoxville six years ago, bringing with him a love for all things culinary. But his start in the culinary industry dates back to the late ‘90s. His beginnings were humble, first working as a dishwasher at a Carrabba’s Italian Grill. But with a drive to work on the line and learn the craft, he moved his way up quickly, gaining his culinary knowledge from first-hand experience along with extensive education and mentorship.
“It’s been a very rewarding job being able to cook for people, families, friends,” he says, “and being able to create dishes from scratch, putting my signature on certain things—like sauces and pairings—and putting smiles on people’s faces.”
A simple key to his success was what he calls “kitchen therapy,” a daily exercise where he would grab a notebook and write down his thoughts from the day in the form of poetry, clearing his mind for the next day. “I could sleep better at night,” he says. “I could focus on my future endeavors in the restaurant.”
Scott values vibrant flavors when crafting his dishes, which is evident in his Top Chefs menu. His favorite ingredients are rosemary, basil, and thyme, with their ability to bring life to a dish. However, he knows that cooking is not just about the ingredients you use; it’s about the energy behind them.
“If you cook with passion in your heart, success will always find you no matter where you go,” he says. “This restaurant, this industry, is driven by passion, dedication, and overall having fun.”
Chipotle Braised Pork Belly Bite on top of a Jalapeño Cheddar Muffin Square. Paired with a 2019 Penner-Ash Pinot Noir, Williamette Valley.
Peppercorn Crusted Filet Mignon with Syrah Demi Glaze, Creamy Root Vegetable Puree, Apple Cider Brussel Sprouts and Kohlrabi Crimini Salad. Paired with a 2018 Frank Family Cabernet, Napa Valley.
Bananas Foster Bread Pudding with Fosters Sauce and Roasted Bananna. Paired with Cremant D’Alsace Cui’ Cui’, France.