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Timothy Scott profile image

Timothy Scott

Chef, Consultant And Caterer at <span class="not-italic font-text_font lg:text-[18px] text-[16px] font-bold claimed">Self-Employed</span>
Intro Book
Seasoned chef and culinary expert with 19 years of experience in fine dining, catering, and restaurant management.
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Location
Hopkins, Minnesota, United States, US
Skills
  • Menu Development
  • Culinary Skills
  • Restaurants
  • Catering
  • Recipes
  • Show all
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Bio

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Timothy Scott is a seasoned chef and culinary expert with 19 years of experience in fine dining, catering, and restaurant management. He holds an AOS degree from the Culinary Institute of America and has worked in various restaurants and hotels across the US and internationally. With expertise in menu development, culinary skills, and food service, Scott has held positions such as Corporate Executive Chef, Head Butcher and Night Supervisor, and Chef, Consultant, and Caterer. He has also been a member of the Macy's Culinary Council and has created recipes and menus for 23 restaurants and 35 fresh food operations. Scott is based in Hopkins, Minnesota, and has a strong background in fine dining, catering, and restaurant management.

Experience

  • Self-Employed
    • Chef, Consultant And Caterer
  • Self-employed
    • chef, consultant and caterer
      • Nov 2016 - Present
  • Lancer Hospitality
    • Corporate Executive chef
      • May 2016 - Oct 2016
  • Morrissey Hospitality
    • Corporate Executive chef culinary
      • Nov 2014 - Feb 2016
  • AGRA culture kitchen & press
    • executive chef
      • Oct 2013 - Sep 2014
  • Macy's
    • Corporate Executive Chef
      • 1994 - 2013

      Created recipes and menus and seasonal features for 23 restaurants and 35 fresh food operations; developed monthly features; held monthly cooking classes to train managers, chefs, and cooks; created menus and executed large catering events; member of Macy&#39;s Culinary Council with 14 of the cou...

  • Postrio Restaurant San Francisco
    • Head Butcher and Night Supervisor
      • May 1992 - Oct 1993

      order and production of all meat and fish for $10 million restaurant; managed night staff, worked all line positions; created nightly specials.

  • Nicollet Island Inn
    • exec chef
      • 1991 - 1992
  • numerous restaurants
    • VARIOUS
    • KM, Roundsman, Banquets, ALL LINE POSITIONS
      • 1978 - 1990
      • VARIOUS

      MANY RESTAURANTS, COOKING FULL TIME BEGINNING IN 1978. From MPLS to Colo, NY to Switzerland. Steak Houses, Polynesian / Asian, Independents and Hotels...

Education

  • 1986 - 1988
    Culinary Institute of America

Suggested Services

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Industry Focus. “Restaurants”

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