Michael Scott is an award-winning Certified Executive Chef whose four-decade career is defined by precision, global influence, and mentorship. Raised along California’s coast, he began cooking professionally at 14 and was shaped early by his training under Master Chef Shoji Yano at Sushi Gen, followed by an apprenticeship near Tokyo. These formative experiences instilled a deep respect for technique and craftsmanship that continues to guide his work.

Scott’s career has spanned leadership roles as Executive Chef, Managing Partner, and restaurateur across California and Texas, including Lakewood Country Club, Northwood Club, and Beverly’s Restaurant. In recent years, he has become a leading authority on American Wagyu beef, holding executive culinary roles with Rosewood Texas Wagyu, Wagyu~X, and Tejas Premium Meats. A member of the Epicurean World Master Chef Society and American Academy of Chefs Honor Society, Scott remains dedicated to elevating ingredients, mentoring chefs, and advancing culinary excellence worldwide.