MICHAEL SCOTT

Michael grew up in California and started his culinary career at the age of 13 at a local restaurant where he assisted the kitchen. He quickly moved up the ranks at Sausalito restaurants, including Zack’s Flynn Landing, Houlihan’s, and The Charthouse. His first big break was at Sushi Gen Japanese Restaurant, where he trained under Master Chef Shoji Yan in Tokyo. After returning to the states, Michael spent the next ten years working at California restaurants, hotels, and country clubs; working his way up to General Manager, Managing Partner and Executive Chef of Los Robles Restaurant in Santa Rosa.

In 1997, Michael moved to Texas and became the Executive Chef at Lakewood Country Club in Dallas. By 2004, he started as the Corporate Chef at Yama Beef where he trained chefs and sold Kobe beef. In 2004, he opened the Beverly’s Restaurant in Athens, Texas. A year later, he became the Executive Chef at Northwood Country Club in Dallas, Texas.

In October of 2015, Chef Scott became the Executive Chef and Sales Manager for Rosewood Ranches Wagyu Beef in Dallas, Texas. Over the years, Chef has hosted a wide array of food festivals and nonprofit events in the Dallas area. He is an Award-Winning World Master Chef and is an active member of the American Academy of Chefs Honor Society.

Chef Michael is entertaining, attentive, friendly, and the perfect host. He enjoys teaching young culinarians and sharing his experiences in the food industry. His passion for food has enabled him to travel worldwide- cooking, competing, and continually learning his craft.