Proust’s answers have been published, in one form or another, for more than a century. Many have used the questionnaire for their own devices, the most notable being Vanity Fair’s Proust Questionnaire featuring celebrities. The Tomato now gives it a culinary twist.
Scott Parker’s career in food and wine spans three decades. He brought the first Wine Spectator Award in the city to Pack Rat Louie’s in the mid-80’s, and for the past several years has worked with Möet Hennessey brands, marketing highly-coveted drink such as Möet Chandon, Veuve Cliquot, Ardbeg and Belvedere vodka.
At the peak of his career Scott has chosen a new road, moving to the west coast with his young family.
We say adieu to the funny and charming bon vivant, and send Scott off with a glass of Möet. Salut!
Years drinking Champagne:
20 years. We built the bubble lounge parties to help foster the idea that Champagne was not just for special occasions.
Where would you like to live?
A penthouse in the sky in NYC.
Your favourite food and drink?
I love duck and rabbit with Champagne and Bordeaux or Burgundy.
What’s your dream job?
I loved working in wine and spirits. My first love is music, so to be a musician, not a musician-slash-something else would be a dream job.
What do you most appreciate in your friends?
Generosity. A sense of humour, a sense of daring.
Your favourite qualities in a dish?
Great presentation, texture, depth of flavour and character.
I like a wine that is well-balanced and refreshing.
Who would be at your dream dinner table (dead or alive)?
I would love to have dinner with Jaco Pastorius, the avant-garde jazz bass player. He was a big influence.
Who would cook?
Which words or phrases do you most overuse?
Take your pick: You know. I feel. You used to be a lot of fun, what happened to you?
I have the opportunity now to explore life through the eyes of my one-year-old daughter.
Two poignant amazing experiences I will not forget; my first time in Bordeaux picking the 2000 vintage at Mouton Rothschild and having an exclusive multi-vintage tasting of Dom Perignon at the birthplace of Champagne, the abbey in Hautvilliers.
Best professional thing that ever happened to you?
Being able to meet so many creative and passionate people in food and wine.
Claude Buzon, who taught me l’arte de vivre and attention to detail. Werner Schönberger, who gave me such opportunity.
Live life like you mean it.
It’s an open book, a whole new chapter. I’m not 100 per cent sure what’s next but I’m really looking forward to it.