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Scott Tolhurst has a diverse work experience in the culinary industry. Scott started their career at Bobo as a Chef de Cuisine in 2009 and worked there until 2013. Subsequently, they joined STARR Restaurants and served as a Culinary Research & Development professional from 2013 to 2014. Scott then moved on to Crystal Springs Resort and held the position of Executive Chef from 2014 to 2015. Tolhurst then joined Crafted Hospitality as an Executive Sous Chef from 2015 to 2016. Following this, they worked as an Executive Chef at Terramomo Restaurant Group-URSINO from 2016 to 2017. Tolhurst joined OTG Management in 2017 and worked as a Terminal Chef-Operations until 2020, after which they were promoted to the position of Director of Culinary Operations until 2023. Currently, they serve as the Director of Culinary Operations at Union Square Events.

Scott Tolhurst earned an Associate's Degree in Culinary Arts/Chef Training from Johnson & Wales University, where they studied from 2005 to 2007. Prior to that, they completed a Bachelor of Arts (B.A.) in Cultural Anthropology at PennWest Edinboro from 2000 to 2004. Additionally, they hold a certification in Food Protection NYC.