A California native Chef Ryan Scott zeroed in on his desire to be a chef at an early age and he quickly developed a passion for the culinary arts. After graduating from the California Culinary Academy, Scott worked in many top restaurants across the country honing his skills under the tutelage of some of the best chefs including Peter Merriman and Alan Wong. He was the line cook at Restaurant Gary Danko, and staged the Daniel Boulud at Daniel in New York, Charlie Trotter at Trotter’s in Chicago, and Suzanne Goin at Luques adn A.O.C. in Los Angeles. In late 2005, he joined the Myth restaurant group and launched its successor, Myth Cafe two months later.
Chef Scott then set his sights on his own restaurants. He is the creator and owner of San Francisco’s popular “Market & Rye,” as well as a catering company called Ryan Scott2Go. Plans for developing another eatery are also on the horizon. Best known as a charismatic contestant on season four of “Top Chef” and he is now the host of his own San Francisco-based television show, “Food Rush.”
Even with his TV show on tap for another three years, a live radio show based in San Francisco and a plethora of upcoming projects, Scott is simply a chef that loves to cook. Chef Scott credits his mom with instilling in him a love and passion for food. “Whether it’s at home or in front of a live audience, my mom is still my favorite cooking partner. I make the recipes that she taught me as a kid growing up.”