michael scott

Chef Michael Scott, CEC, AAC, EWMCS is an award-winning Executive Chef and World Master Chef with over 40 years of culinary experience. Known for his precision, passion, and warm personality, Chef Scott brings an unmatched level of excellence to every culinary endeavor.

Born in Santa Monica, California, and raised in Carmel Valley and Sausalito, Chef Michael began his culinary career at age 13, working in local restaurants and quickly rising through the ranks. His first major opportunity came when he trained under Master Chef Shoji Yan in Tokyo at Sushi Gen Japanese Restaurant, shaping the foundation for his global culinary perspective.

After returning to the U.S., Chef Michael spent the next decade working across California’s restaurant, hotel, and country club scene, eventually becoming General Manager, Managing Partner, and Executive Chef of Los Robles Restaurant in Santa Rosa. In 1997, he brought his talents to Texas as Executive Chef at Lakewood Country Club in Dallas, followed by a role as Corporate Chef at Yama Beef in 2004, where he trained chefs and promoted Kobe beef. That same year, he opened Beverly’s Restaurant in Athens, Texas, and by 2005, became Executive Chef at Northwood Club in Dallas.

In 2015, Chef Scott took on the role of Executive Chef and Sales Manager for Rosewood Texas Wagyu Beef, helping elevate Texas-raised Wagyu to international recognition. In 2019, he launched The Bartonville Store and Jeter’s Meat Shop in Bartonville, Texas—a unique concept combining a restaurant, butcher shop, and live music venue. Despite launching during the COVID-19 pandemic, the venture grew into a thriving $2 million business in a short time.

Chef Michael now works with Colinas Foods and Sam Wilson Premium Meats in Round Rock, Texas, where he is expanding the reach of Texas Wagyu into the vibrant Austin culinary scene. His vision is to bring world-class proteins and culinary excellence to chefs, restaurants, and discerning customers throughout the region.

Chef Scott’s accolades include induction into the American Academy of Chefs Honor Society, current service on the Board of the Texas Wagyu Association, and his roles as Continuing Education Chair for the American Wagyu Association and Director of Culinary for the World Wagyu Council. A natural host and devoted mentor, he is committed to teaching the next generation of culinarians and sharing his culinary journey, which has taken him across the globe to cook, compete, and continuously master his craft.