Meet Samuel Scott

Today we’d like to introduce you to Samuel Scott.

Samuel, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
My story started back in Connecticut, I was a young kid with a big passion for food & cooking. I had always wanted to be a chef since high school starting off in cooking classes with great mentors who saw my drive and pushed me to take leadership in the classroom and out.

I received my first kitchen job at a local Bertucci’s where I started off as a dishwasher and worked my way up to working every position in the kitchen. I held this job all through high school till I decided to go off to college where I attended Johnson & Wales University. For four years there, I learned so much more about foodservice, the industry and made tons of friends as well. While attending Johnson & Wales, I continued to take restaurant, country club, and catering job opportunities Hyannis Port Golf Club, GPUB, Russel Morins Fine Catering being a few. Until most recently, I have relocated to Atlanta where I was a Personal Chef for Atlanta Personal Chef Services presented with the opportunity to cook for some very amazing families in the Atlanta area. This was an amazing opportunity that I will never forget and has helped to perpetuate me in a new direction where I currently work with HUNGRY Catering a company that helps to connect Personal Chefs with Corporate Catering & Event opportunities. I’ve spent about 11 years now in the foodservice industry through many ups and downs and learning experiences but it never gets old I love this industry and what I do.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Becoming a chef has never been a smooth road to be honest I don’t think it has been for quite any chef. Becoming a chef is a long hard road you start at the very bottom of the bottom no matter where you go or what kind of knowledge you have. You’re expected to work long hours, holidays, miss events, birthdays, anniversaries, believe me the list goes on. But oddly enough through all the hardship there is something so rewarding that comes from this grind. You start at the bottom and you get better and better learn from those around you, make new friends that turn to family, create memories for others that they will never forget while making some of your own. So is it a smooth road simple answer NO but if you love something to your core it will never be that easy but you will never want to give up.

We’d love to hear more about your work and what you are currently focused on. What else should we know?
My business is me when you are a personal chef you are essentially the whole package all in one, the planner, shopper, head chef, manager…. you get the picture. I try to keep my offerings very open I currently offer dinner party services, cooking classes, food service consulting, and meal prep options to name a few. My specialties are really in events there’s just something so special about putting all the pieces of an event altogether and watching it run like a well-oiled machine. I would say I’m most known for my pasta dishes I love Italian food and pasta those are definitely my favorites. I have this recipe I love to make for a quick snack my chocolate peanut butter protein balls super simple but people love them. I’m very tough on myself so I would say I’m not exactly proud of myself just yet I still have a long path ahead of me that I am ready to take one of my next projects is to get a product in stores that will definitely be a proud moment. What sets me apart from others… My determination & positivity I’m never going to give up I love it too much will there be hard days yeah but it better when you’re doing what you love and my positivity no matter what comes my way I always try to keep a positive attitude I’ve already been to the bottom there’s nowhere to go but UP from here!

If you had to go back in time and start over, would you have done anything differently?
If I had to start all over, I would have taken more classes and traveled I’ve always had aspirations to travel the world and eat food from all over and add it to my own culinary knowledge. But I realized its never too late to start I have big plans and will make them all happen.

Contact Info:

• Phone: (203)910-6035
• Email: chefsamscott@gmail.com
• Instagram: https://www.instagram.com/chef_samscott/
• Facebook: https://www.facebook.com/chefsamscott/?modal=admin_todo_tour

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