Michael Scott

Northwood Club, Dallas, TX

Chef Michael Scott started working at the age of 13 years old washing dishes at local restaurants. He moved up through the ranks by preparing salads and working on the grill before becoming a sauté and lead line cook. Chef Scott worked in various Sausalito restaurants including 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. Chef Scott moved to Sushi Gen where he began a 5 year apprenticeship and at the end of 4 years he was sent with Master Chef Shoji Yano to Shinjiku, Tokyo to train with Chef Shoji. After returning to the states, Chef Scott went to work at Casa Madrona Hotel where he worked as Sous Chef under Stephen Simmons where he was able to infuse the Japanese and Western European style into his cooking.

After 2 ½ years he was hired at Sonoma Mission Inn where he worked as Production Sous Chef and apprenticed under Charles Saunders for 3 ½ years. He then went on to become the Executive Chef of Fountain Grove Country Club. After 3 years, Chef Scott moved to Marin Country Club where he was 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, Chef Scott became the Executive Chef at Lakewood Country Club in Dallas, Texas. On January 1, 2004 he started as the Corporate Chef with Yama Beef and worked for one year training chefs and selling Kobe Beef. In October of 2004, Chef Scott opened Beverly’s Restaurant in Athens, Texas and then in March of 2005, he became the Executive Chef at Northwood Club in Dallas, Texas.