Obituary: Laurence “Scott” Jones

Laurence “Scott” Jones

SCARBOROUGH – Laurence “Scott” Jones passed away on July 5, 2026, at Gosnell Memorial Hospice House after a battle with pancreatic cancer. He was 57 years old.

Scott was born in Corpus Christi, Texas, and raised in Pittsfield, Mass., where he attended local schools and graduated from Pittsfield High School in 1987. After a couple of years of college, he enlisted in the United States Coast Guard. When he found the wait to become a marine science specialist was three years, he instead chose to serve as a subsistence specialist – the job that would lead him to become a chef. After four years of active duty, he went back to school, this time to Johnson & Wales University, where he graduated Magna Cum Laude with a degree in culinary arts. It was the Coast Guard that would bring him to Maine, where he would build his life and career as a chef.

Scott’s culinary talents would take him far. He owned his own catering company, Hors d’oeuvres and Catered Events, and later The Fiddle Head Café in South Portland. After years of entrepreneurship, he went on to serve as Executive Chef for Rippleffect, a non-profit youth and community development organization on Cow Island in Casco Bay serving over 4,000 youth annually. His creativity and passion for the culinary arts led him to become Executive Chef of Stonewall Kitchen’s Cooking School, where he worked alongside local and celebrity chefs and cookbook authors — and where he met the love of his life, Kate Limbos, with whom he ran the school together. It was a partnership that extended well beyond the kitchen. Scott and Kate would go on to co-found Zenia Cannabis Co., a successful craft edible company in Portland, which Kate continues to lead.

Scott understood that cooking was never just about food – it was about community and taking care of people. An admiral in the Coast Guard once took Scott aside and told him he was responsible for the morale on the ship – and that stayed with him for the rest of his life. Throughout his life and career, he combined his love of community with his creativity and passion as a chef. He understood the importance of being of service, always putting the needs of others before his own, taking great care of those he loved, and bringing an exceptional gift for turning whatever happened to be in the refrigerator into a delicious five-course meal. Scott fully embraced what it means to be human, had many adventures, and always had a story ready to entertain those around him and bring people closer together. He was quick to laugh and had a wonderful sense of humor.

Scott loved live music, traveling, and spending time with friends. A devoted fan of classic rock, he had a particular love for Steely Dan and had seen them many times over the years, always in his element, surrounded by good music and good people.

Scott is survived by his loving wife, Kate Limbos; his mother, Mary Margaret Jones; his father, Dean Jones, and wife Beth Jones; and his brother, Greg Jones.

A celebration of life will be held on Sept. 12, in Belgrade.

In lieu of flowers, the family asks that donations be made to

World Central Kitchen

Copy the Story Link