Scott Evans (MBA '06)
Scott Evans (MBA ’06) is making a big impact on the Salt Lake City dining scene. He opened his second restaurant, Finca, in Sugar House last April. Finca, which means vineyard/farm, takes a contemporary twist on Spanish cuisine that is sourced from local food producers.
While in the MBA program at Westminster, Scott worked in the food and beverage industry and diligently studied emerging food trends in Portland, Oregon and New York City. Scott felt Salt Lake was ready for a new restaurant concept that paired high-quality, locally produced cuisine in a casual, contemporary atmosphere. In 2009, Scott opened his first restaurant, Pago, which has won local and national recognition for its farm to table fare and top-rate wine selection.
While Pago was gaining status, Scott turned his sites toward opening a tapas restaurant that captured the authentic flavors of the food he had experienced while traveling through Spain.
Scott feels restaurateurs have a responsibility to help drive trends in the food and beverage industry. Scott is committed to sustainability and uses local pork, lamb, beef, eggs, flour, cheese and seasonal produce in the menus at both of his restaurants. Finca also uses many sustainable design elements such as bamboo tables, paper stone countertops, and custom furniture and metalwork by local artisans.