Auburn’s historic train depot has long been a place where people gather, and today it continues that tradition through food and fellowship. Executive Chef and Co-Owner Scott Simpson has turned the space into one of Auburn’s most recognizable dining experiences, blending his decades of global culinary expertise with the warmth of Southern hospitality.

Chef Simpson’s story begins with a lifelong pursuit of culinary excellence. For decades, he worked in world-class international kitchens, building a career marked by precision, passion, and discipline. Yet when an opportunity arose to mentor within Auburn University’s culinary program, thanks in part to his longtime relationship with Ritz-Carlton legend Horst Schulze, it set the stage for a pivotal change.

"I realized that chasing the next round of accolades was never-ending," said Chef Simpson. "I was ready for a shift toward serving with a clearer purpose."

That shift led him, after prayer and discernment with his wife, to The Depot. The opportunity felt less like a business move and more like a calling. Together with Matt and Jana Poirier, Chef Simpson co-founded what has become one of Auburn’s most acclaimed dining experiences, a place where Gulf coastal cuisine meets global inspiration and, hospitality is as intentional as every ingredient.

A Philosophy of Salt and Light

Chef Simpson’s culinary signature isn’t defined by a single dish: it’s a reflection of faith. His guiding principle, salt and light, comes from the Bible and represents living with purpose, integrity, and care. 

“Those who know me intimately understand that this philosophy is our foundation,” said Chef Simpson. “It dictates everything from how we handle ingredients to how we treat one another.”

 

A Table Set with Purpose

For Chef Simpson, food is only part of the mission.

"Culture is what drives our success, and every person has a part in protecting and improving the environment we’ve created," said Chef Simpson.


That shared purpose extends beyond the kitchen. From Gulf fishermen to local farmers, The Depot’s partnerships are built on mutual respect and sustainability.

“Our collaborations aren’t transactional; they’re relational,” said Chef Simpson. “By investing directly in our community, we create a more truthful dining experience.”

Ask him what defines hospitality, and Simpson calls it something “supernatural.” “True hospitality is a charitable attitude, an eagerness to give expecting nothing in return,” said Chef Simpson. “It’s the spirit that says, please, allow me to do this for you.”

 

All Aboard for What’s Next

As Chef Simpson looks ahead, his gratitude centers on his team.

“Nothing we do, none of the aspiration, execution, or magic, is possible without them,” said Chef Simpson. “From Ashton, our general manager, to De’Angelo, who opens the oysters every day, every single person brings our vision to life.”

In a town defined by its sense of home, The Depot embodies what happens when passion, purpose, and hospitality come together. Under Chef Scott Simpson’s leadership, Auburn’s former train station continues to do what it always has: bring people together, one unforgettable meal at a time.