Experience the culinary journey of The Pacific North West

Cooking isn’t just about feeding people; it’s about crafting memorable experiences through flavors. Born in California, and now based in the eclectic food scene of Portland, OR, I specialize and excel in a succulent blending of many cuisines—from smoky BBQ, late morning soirée brunches, local organic Farm to Table experiences, to current French fare and my favorite, Latin inspired delights. My professional culinary journey began with formal training 30 years ago. My craft has opened many doors to place, people and memories I could have never imagined. My culinary journey has honed my skills to offer everything from custom curated meals, local Farm to Table experiences and tailored catering for intimate to large corporate events.

Whether you’re craving a vegan feast, an intimate family dinner, or even cooking lessons or making pasta from scratch. Let’s bring out your inner chef. I’m here help curate something special! Let’s create delicious memories together!

Cheers Scott.

Certified Executive Chef 2000. Current.
Certified ServeSafe Sanitation. Chef Ritz Chef De Cuisine Ritz Carlton. Ranch Mirage California. 4 years.
Sous Chef Hyatt Resort. Indian Wells California. 3 years.
Executive Chef Avondale Country Club 2 years. Indian Ridge Country Club 1 year, and Chaparral Country Club 3 years. Palm Desert California.
Owner and Executive Chef New Leaf Catering Palm Springs California 21 years.

Bachelors of Arts. Business administration.Humboldt State University

Over my culinary journey over the last three decades, I’ve had the honor to cook for 4 presidents of the United States of America, and the pleasure of shaking each of their hands. Being a chef has opened many doors for me. I’ve worked with celebrities, large corporations, brides and grooms, families that have lost love ones and people that just wanted to enjoy a great meal. I hope to add you to the list as well.