A New Orleans native, Scott Gold graduated magna cum laude from Washington University in St. Louis, where he studied philosophy and literature under celebrated author William H. Gass, as well as the Radcliffe Publishing Course at Harvard University.  After working in New York’s literary scene for a number of years as an agent, foreign rights manager and sales specialist, he published his first book, The Shameless Carnivore: A Manifesto for Meat Lovers, a selection of which was excerpted in Best Food Writing 2008 (alongside Anthony Bourdain, Ruth Reichl, Jeffrey Steingarten, Bill Buford and others).

Gold has since contributed to numerous publications both in print and online, including Gourmet, Edible Brooklyn, Thrillist, Eater, Tasting Table, Time Out, and OffBeat, and has served as a feature food writer and photographer for The New Orleans Advocate, restaurant critic and dining writer for Gambit, and resident “food pornographer” for the New Orleans arts and culture website NolaVie.com.

In 2016, Gold was selected from thousands of hungry applicants to become the "national bacon critic" for Extra Crispy, tasked with finding the best bacon in America. His exploits appeared widely, including the food section of the New York Times.

As a radio personality and essayist, Gold has been a frequent contributor to “Louisiana Eats!” with Poppy Tooker, and a correspondent for NolaVie on WWNO’s “All Things New Orleans.” He’s also appeared as a guest on a number of radio programs both here and abroad, including KCRW's "Good Food" (Los Angeles), "Stirrin' it Up with Chef John Folse and Company," the BBC's "World Have Your Say," and the CBC's "Definitely Not the Opera."

After spending a decade in New York, in 2012 Gold moved back home to New Orleans, which is a wonderful place for a food writer to live.  He also mixes a proper Sazerac, plays a mean guitar, and makes truly excellent scrambled eggs.