Scott
A graduate of the California Culinary Academy, Scott’s early experience included stagiaire work at Masa’s, Stars and Campton Place, to deepen his knowledge and experience before graduating with honors. Post graduation, Scott worked as saucier at Casa Madrona restaurant, under chef Steve Simmons followed by a stint at Kuleto’s restaurant. Accepting an offer from Real Restaurants, Scott became sous chef at Fog City Diner. Taking full advantage of his talents, Real Restaurants brought Scott’s talents into the kitchens of Mustards, Bix and Tra Vigne, as well as helping them open the Fog City Diner in Osaka, Japan.
Scott’s creativity was summoned with an offer of executive chef position at the Harbour Village, a 5-star beach resort on the island of Bonaire, in the Dutch Carribean. Memorable during this stint was the opportunity to prepare meals for Queen Beatrix of the Netherlands and the royal family.
Opportunity led Scott to take an executive chef position in Hawaii, where he was involved in the development and opening Scott’s Grill & Bar on the waterfront of downtown Honolulu. During this period, Scott’s food was featured in the fashionable Island Home Magazine as well as being chosen for a guest chef appearance on the popular, local cooking show, Hari’s Kitchen.
Scott’s extensive travels throughout Asia, especially Thailand, Hong Kong and Singapore, have greatly influenced his creativity with the inventive, award-winning cuisine at Sushi Ran.
