Scott Jones is the Culinary Director of the Barbara Lynch Gruppo, and the chef de cuisine of Menton, a restaurant that Barbara describes as her "gift to the city of Boston," and Boston's only Relais & Châteaux establishment.

Before finding his place in the kitchen, Scott graduated from Harvard with a degree in biochemistry, then began a PhD program at Harvard Medical School to study cancer biology.  Four years later, he decided to pursue his interest in cooking, and left graduate school to work at No. 9 Park in November 2009.  In March 2013, Scott was promoted to the position of chef de cuisine of No. 9 Park, then in April 2014 was promoted again to chef de cuisine of Menton.

Most recently in March 2016, Scott became Culinary Director of the Barbara Lynch Gruppo, where he works with the staff at each restaurant to challenge each other to find their culinary voices, cook with passion and love, and offer unique dining experiences to every guest.