Scott has travelled across the world with his impressive culinary skills. He has been the Head Chef of the La Vert in Chamonix, the Pastry Chef at the Ostera Bay on the Cayman Islands and his culinary adventure doesn’t stop on land having also worked on the Queen Mary 2 cruise ship.
Amazingly Scott managed to fit in being a passionate Ginger Chef alongside his busy traveling schedule since August 2020, representing us in the kitchens nationwide. He has completed positions in The Highwayman Kirkby Lonsdale, Porth Tocyn North Wales, and The Clog and Billycock Pleasington to name just a few.
We contacted Scott after the winner was drawn to tell him the good news, we also caught up with him to get to know what he is like behind the Chef whites and safety shoes:
Favourite dish to cook?
“Favourite dish to cook is always a hard choice. I do enjoy cooking sea bass or bream; nothing better than getting that nice crisp skin and fluffy moist meat of the fish. Then again, the beautiful sound of a nicely seasoned steak hitting the pan (Yum!). I enjoy pretty much any dish to cook to be honest”
What are you most known for in the kitchen?
“Mostly known in the kitchen for getting stuck in and doing as much as I can on every section. Even washing up if needed, and never really complaining about it. I’m also known for striving to teach others”
Career highlight?
“Highlight, probably living in the Caymans; as that was one heck of an experience. Either that, or winning the trip to Italy back in 2017”
Weirdest request for food you have been given?
“Haven’t had any for the past few years that I remember, only one I can think of is being asked for tartar sauce for a roast beef dinner, which to me is weird. Like pineapple on a pizza; it just isn’t right”
Anything you would like to say?
“I’d like to say Thank You to Ginger for the continuous work provided, and the services they offer as an agency, has to be the best I’ve worked with so thank you very much”
