Scott Tyree is a sommelier, hospitality consultant and educator based in Freeport, Maine. A 25-year veteran of the hospitality industry, Tyree started his wine career as wine director at Michelin-starred Restaurant Tru, a James Beard Award winning restaurant in Chicago. During his 9-year tenure at Tru, he received numerous accolades including being named Best Sommelier in 2003 and 2005 by the Jean Banchet Awards, a peer-given award by the Chicago restaurant industry.
In 2004, Tyree was named a James Beard Semi-Finalist for Outstanding Wine Service. In 2007, Tyree joined Hart Davis Hart, an internationally recognized fine wine auction house, as a marketing specialist. After a return to the restaurant floor in 2009 as the wine director of Michelin-starred Sepia Restaurant in Chicago, he was once again chosen as Best Sommelier by the Jean Banchet Awards for a third time.
He is now a dual resident of the rocky Maine coast and Cape Town, South Africa. In April of 2019, he earned the Master Sommelier Diploma from the Court of Master Sommeliers. He currently mentors several sommeliers and wine professionals throughout Maine and upper New England.