Good food is Chef Scott’s passion
Chef Scott started cooking at an early age, starting with several restaurants in Lahaina, Hawaii. After working at several top restaurants in Seattle, he was a chef-instructor at a local college where he shared his culinary knowledge.
Working at The Culinary Institute of America in Napa Valley, he embraced their motto that “Food is Life” in his fulfilling and enriching work there.
Early training, education and experience
Scott’s initial training as a chef began at (the former) Gerard’s Relais de Lyon, in Bothell, Washington, where the two chefs gave him a hands-on education in the art of French cooking.
Scott spent some time at The French Laundry in Napa one summer, learning complex cooking skills at each of the food preparation stations.
Restaurant work in the Seattle area
While living in Seattle, Scott was a sous chef at several well-known restaurants, including The Herb Farm, Cafe Juanita, and Cafe Lago. He was the executive chef at Brie & Bordeaux, a former neighborhood bistro restaurant.
As a tenured chef-instructor at the Seattle Culinary Academy, Scott taught the courses required for his students to earn an Associate of Applied Science Degree.
In-home cooking classes and dinner parties
Chef Scott’s in-home cooking classes and dinner parties were popular, informative and fun. These cooking classes proved to be engaging and Scott was able to share his knowledge with the general public.
The Culinary Institute of America
Chef Scott worked at The Culinary Institute of America at Greystone for several years as Strategic Initiative Executive Chef, organizing and supervising food conferences, and also worked with the CIA’s Digital Media department creating and filming recipe videos.
Here are some of his cooking videos from The CIA.
Making food simple, tasty and good for you
Most recently, Scott was the Director of Culinary Innovation at Zipongo in San Francisco, focusing on “eating well made simple.” His role included working with corporate clients, teaching cooking classes, and developing recipes that are nutritious and craveable.