Minneapolis - Executive Chef
Chef Scott started his career at sixteen years old washing dishes. After working at a few breakfast places and supper clubs, he ended up working at a Bristol Seafood Grill. Scott worked his way through the stations and made it to sous chef. He was then transferred to Boston for a summer, and then onto New Jersey. Scott then took a job at Maxim’s de Paris at the Peninsula Hotel; he eventually landed a position with the Park Bistro Restaurant Group. Les Halles was opened while Scott was working with them. Chef Scott worked with some superstar chefs like Grey Kunz, Didier Virot, and Jean Michel Diot, and all of their teams inspired his culinary education.
Chef Scott eventually returned to Minnesota where he spent many years with the Grand Casino Group and Rock Bottom Brewery in various positions at both places. Chef Scott found his way to The Oceanaire and during his time here he has been able to incorporate everything he has learned during his career.