Chef Scott Peacock was born and grew up in Hartford, Alabama. Peacock began his career as a pastry chef at Tallahassee’s The Golden Pheasant. From there he moved to the Georgia governor’s mansion where he worked for two governors over four years. After that, he started Atlanta’s Horseradish Grill. From there he moved to Watershed restaurant, also in Atlanta.  After leaving his Watershed restaurant in 2010, Peacock moved to Marion, Alabama. In Marion, Alabama—the heart of Alabama’s Black Belt—Peacock has opened the historic kitchens of the Reverie mansion for intimate, small-group workshops on the fine art of traditional Southern biscuit-making. The class features heirloom ingredients from the Alabama land-and-farmscape that Peacock has dedicated himself to restoring, giving participants a singular opportunity to not only learn his secrets for classic buttermilk biscuits but to experience some of the great lost flavors of the Southern canon. 

The James Beard Foundation awarded Scott Peacock "Best Chef in the Southeast" in May 2007. His biscuits have been celebrated on the covers of Gourmet and Food & Wine magazines, the pages of Better Homes & Gardens and The New York Times, and on The Martha Stewart Show and TODAY. In the recent 40th anniversary issue, Food & Wine named his biscuits one of their 40 best recipes ever published.