Scott joined the Conserve School family in October 2012, when he was selected by our Sodexo partner to manage the school’s food service operation. A seasoned chef and manager, Scott began his career by serving as an executive chef for several private clubs in the Milwaukee and Chicago areas. Scott was the executive chef for Wisconsin and Southern Railway for nine years, preparing meals for guests traveling on private antique rail cars. After serving as executive chef for the Heidel House in Green Lake, Wisconsin, the Duck Inn on Lake Poygan, Wisconsin, and at Royal Ridges in Ripon, Wisconsin, Scott joined the Sodexo Corporation. Scott has now been with Sodexo for eight years, serving first as executive chef at Marian University in Fond du Lac, Wisconsin. While at Marian, Scott became a District Chef, working with chefs from six colleges and universities.
Scott has competed in American Culinary Federation events, earning gold, silver, and bronze medals. A certified archery instructor, Scott generously offers his time to teach archery to students and staff. When not working, he likes to kayak, hike, camp, and work on anything mechanical.