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Chef Micheal Scott--Biography
Chef Micheal Scott
Born September 3, 1964 in Santa Monica, California, Michael Scott is once again a Texan. Michael was raised in Carmel Valley and in a Sausalito houseboat community. Michael started working at the age of 13 years old washing dishes in local restaurants. He started moving up through the ranks preparing salads and working on the grill as a sauté and lead line cook. Michael worked in various Sausalito restaurants--Zach’s, Flynn Landing, Houlihans and The Charthouse. He then got his break at Teppan Taiko Japanese Restaurant. Through these experiences, he soon learned his true desire was to become a chef.
Michael moved to Sushi Gen were he began a 5 year apprenticeship. At the end of 4 years, he was sent with Master Chef Shoji Yano to Shinjiku, Tokyo to train with Chef Shoji for 11 months. After returning to the states, Michael went to work at Casa Madrona Hotel where he worked as Sous Chef under Stephen Simmons. There he was able to infuse the Japanese and Western European style into his cooking. After 2½ years he was hired at Sonoma Mission Inn, a four star, four diamond luxury hotel where he worked as Production Sous Chef. There he apprenticed under Charles Saunders for 3½ years learning his stock sauce and meat fabrication. He then went on to become the Executive Chef of Fountain Grove Country Club. After 3 years, Michael moved to Marin Country Club where he was the Food and Beverage Director. He was then approached by Bruce Bennetts to become the General Manager and Executive Chef of Los Robles Restaurant in Santa Rosa. On October 1, 1997, Michael moved to Dallas, Texas and became the Executive Chef at Lakewood Country Club and in 2000 he became Clubhouse Manager.
On January 1, 2004 he started as the Corporate Chef with Yama Beef and worked for one year training chefs and selling Wagyu Kobe beef. In October of 2004, Michael opened Beverly’s Restaurant, a 40,000 square foot mansion on 900 acres in Athens, Texas. In March of 2005 Michael became the Executive Chef at Northwood Club in Dallas, Texas. He is a past president of the Dallas Chapter of the Texas Chef’s Association and a member of the World Master Chef’s Association. He has traveled all over the world competing in numerous national and international competitions. Currently he is the state membership chairman for the Texas Chef’s Association and working on his CMC.
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