Scott G. Lyttle, MBA '01
Tea ZaantiSalt Lake City, Utah
A Perfect Pairing
Scott G. Lyttle, MBA '01, is the mastermind behind Tea Zaanti, Salt Lake City, Utah’s only tea and wine café. When he and his wife, Becky, bought the shop eight years ago, they began the process of converting it from a boutique tea shop to what Lyttle describes as a “teahouse, wine bar, café and coffee shop all under one roof.”
Lyttle spent 17 years in the nonprofit world before becoming a business owner and he credits his time at SJU with teaching him both the technical and creative components of the business world. What he strives most to curate in Tea Zaanti is energy, from interactions with staff to the atmosphere in the building.
Rich in antioxidants and known for its amazing health benefits, Tea Zaanti’s matcha latte is served hot or iced and comes in original, vanilla, blueberry, sweet or nutty flavors.
Lyttle converted Tea Zaanti from a tea shop into a tea and wine café — the only such business in Salt Lake City.
Tea Zaanti composts its tea leaves to use for fertilizer.
Best part about being a business owner?
Contributing to the vibe in Salt Lake City. The restaurant industry is the best industry in the world; we have the ability to create energy and offer space for friends and family to gather and employees to connect. I'm extremely lucky!
Inspiration for going into the food biz?
I've always loved the industry, starting from my undergrad days at Drexel. I'd frequent a small café around the corner from my house; they had the best sausage, egg and cheese on a bagel — I still think about it. Through my college years and 17 years working in the nonprofit world, I always stayed connected to the industry through waiting tables. I couldn't keep myself away!
How has your SJU education impacted you as an entrepreneur?
My MBA from St. Joe's has opened endless doors for me, which has allowed me to be where I am right now. The restaurant industry is very hard; you need to be creative but also understand the business side of things. St. Joe's provided a platform for me to be both creative and strategic.
Can’t-miss menu item?
Melted brie with fig jam on a fresh local baguette with a hot cup of Assam black tea.
Favorite guest you’ve served?
Honestly, sometimes owning the shop is surreal and I'm blown away every day to see it full of people having conversations, doing work or studying. So, not to sound cliche, but every guest is amazing!
Matcha at Tea Zaanti.
Lyttle and his wife, Becky, outside Tea Zaanti.
Tea Zaanti’s storefront in Salt Lake City, Utah,
Members of Tea Zaanti’s staff enjoying natural wine.
SJU professor or class that had the most impact on your career trajectory?
The thing I took away most from my degree from St. Joe's was teamwork. Prior to my MBA classes, I hadn't done many group projects, and the program emphasized working together and presenting as a group. This has helped me throughout my career.
Unknown or fun fact about your restaurant?
Tea is the second most consumed beverage in the world, second to water.
If you could make an SJU-themed meal or dish, what would you serve?
I grew up only a couple of blocks from St. Joe's so, honestly, when I think about food and St. Joe's, I think about Larry's Cheesesteaks — they make a great sandwich. I'd likely start there and create a menu around that.
Secret to a great meal?
For me, great food is so important, but what is more important is the atmosphere that surrounds the meal — the friends and family you share it with, the setting and, when eating out, the staff you interact with.
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