Famed Executive Chef Michael Scott
Michael A. Scott, Certified Executive Chef, has traveled the world, and in a city known for great restaurants, he stands out. Named Chef of the Year by the Dallas Chapter Texas Chefs Association in 2000 and 2007, he garners even more praise as Executive Chef of the exclusive Northwood Club.
Michael started working in restaurants when he was 13, and after several years he got his big break as an apprentice at Sushi Gen in Sausalito, CA. He trained in Tokyo with Master Chef Shoji Yano to Shinjiku for almost a year.
He continued honing his skills in the beautiful California wine country, where he worked under Stephen Simmons and apprenticed with Charles Sanders. He served as Production Sous Chef at Sonoma Mission Inn, a critically-acclaimed luxury hotel, and as Food and Beverage Director at Marin Country Club. He has held the Executive Chef position at Fountain Grove Country Club, Los Robles Restaurant, both in Santa Rosa CA, and Lakewood Country Club and today at Northwood Club, both in Dallas.
A leader among chefs, he has been a member of the Dallas Chapter of the Texas Chefs Association since 1997, previously serving as President and Director for the 300-member local chapter. In 2007 he became State Membership Chair for the 650-member Texas Chefs Association. He is also a member of the American Culinary Federation and the prestigious World Master Chef Society (WMCS), an international society of senior chefs active in more than 25 countries.
As part of WMCS, Michael joined Team USA to compete against the UK, Sweden and Ireland at the Limerick Good Food Festival in 2000, where Michael won the gold medal in the Healthy Eating Cookery Competition, where his winning presentation included a sushi platter featuring shrimp and other seafood. He competes again in late 2007 at a similar competition in Bangkok, Thailand. He and his team use our shrimp as they prepare for this prestigious competition.
Michael has won more than 20 medals for his culinary expertise, in addition to twice being named Chef of the Year. He has also taught international cuisine as Professor of Culinary Arts at Collin County Community College.
Michael knows great shrimp, even when it’s raw
“I rank this shrimp up there with sushi-grade Japanese sweet shrimp; it’s that pure,” he said. “It’s the best domestic, all-natural shrimp I have ever tasted. The first time I tried it, I popped the head off and ate it raw. There was nothing impeding its delicate, buttery, distinctive flavor.”
At the 2007 Texas Restaurant Association’s Food Expo – the second largest such event in the nation – Michael helped organized the “Iron Chef”-themed competition, pitting chefs from around the nation in fierce competition. He chose Shrimp Station shrimp as one of the key ingredients, and chefs enjoyed working with it.
“Finding new products that I can share with my fellow culinareans is a true passion of mine,” says Michael, “and I love creating new innovative dishes and serving quality products to our members. Shrimp Station shrimp is a quality product I enjoy sharing.”
