Pastry Chef Scott Lovorn earned an associate’s degree in baking and pastry arts from Johnson & Wales University. He joined the team at Circa 1886 in 2008 and has since dazzled guests with his inventive, beautifully presented and over the top dessert creations like Sweet Potato Crème Brulee with Blackstrap Molasses Marshmallows and Crispy Frills.  Lovorn was born and raised in Mississippi  and has pastry experience at Peninsula Grill in Charleston, Virginian Golf Club, and the VI College Culinary Academy in Bristol, Va., which he helped open as head baking and pastry instructor.