Award-Winning Executive Chef Michael Scott CEC, AAC, WMCS brings 40 years of culinary training to the table. Chef Scott’s culinary career began at the age of 13 and he later trained under Master Chef Shoji Yano in Tokyo, Japan. In 2015, Chef Scott became the Executive Chef and Sales Manager for Rosewood Texas Wagyu Beef. He is an Award-Winning World Class Master Chef, currently serving as Vice-President of the World Master Chefs Society. He was inducted into the American Academy of Chefs® Honor Society. He recently took his team to the Culinary Olympics in Germany where they won three medals: one silver and two bronze. Michael is currently teaching a class in Advanced Culinary Competition.
