Nashville native Scott Witherow is a classically trained chef who found his destiny in the artisan food movement that has ignited the passions of cooks and craftspeople around the world. After getting his culinary degree in London and working in kitchens in the U.S. and Europe, Witherow started experimenting with making chocolate by hand. In 2009, he launched Olive and Sinclair Chocolate in East Nashville. It’s a “bean to bar” approach, meaning Witherow starts with carefully selected single-origin cacao beans, which are then stone-ground, sweetened with brown sugar and turned into one elegant candy bar. Then there are the unique variations: salt-and-pepper; cinnamon-and-chili; smoked cacao nib brittle (bacon craftsman Allan Benton infuses the nibs at his smokehouse in East Tennessee). The world has taken notice of Olive and Sinclair: Witherow’s wares have been praised by the likes of The New York Times and Food & Wine.
—Dana Kopp Franklin