I was born on an environment where love and passion for food was a pillar in my family.
As a child, I spent countless hours in the kitchen with my mother and grandmother. Cooking kept us close and served as the focal point of many family gatherings and occasions.
Born in South Carolina having grown up on a farm, I knew very early the hard work that goes into the production and creation of producing healthy food. My sincere devotion, hard word, and positive attitude has lead me to the position of being an Executive Chef. My family’s love of food, my early exposure to being in the kitchen and my previous work experience have all lead me to this point.
I attended the American Culinary Academy in Lakeland, FL where I studied the skills of saucier and many different cuisines. After completing school, I worked for the Marriott hotel chain where I learned my banquet and catering skills. Cooking and preparing food for special events and wedding parties of up to 500 people. It was an experience that allowed me to be able to deal and handle all types of situations.
From there I took my skills to Carrabba’s Italian Grill where I worked for many years creating flavorful and beautiful dishes at a very high pace. Setting and breaking record numbers in 2015 serving the highest number of customers across the US on Valentines Day alone. Pleasing family with food I’ve created is something I’ve always loved.
From there, I worked as a Sous Chef for The Shrimp Boat, a family owned restaurant where we were known for the best seafood in Brandon, FL.
As a chef, I take pride in my work and the food I prepare. There’s nothing like the feeling of a satisfied customer or as I like to call them “family member”.
Sincerely,
Executive Chef, Sam Scott
