Chef Scott Meyer Meyer

Chef At Home In College Station

I'm a professional chef, just returning from 6 years working in Manhattan. I started working in the industry as a baker in San Marcos and Austin until I went to the International Culinary Center in New York City to further my career in savory cooking. After spending 3 years as a sous chef across multiple restaurants and in a variety of positions (operating a bakery department, pastry department, building pizza and pasta programs, and all the other things that go into making restaurants and hospitality groups tick), I've begun cooking private events and functions, detached from my other jobs, and have fallen in love with the intimacy and care that goes into cooking for a particular group of people, in a space that is special to them. Now I want to cook for you!

For me, cooking is...

For me, cooking is an art for total sensory experience. With technique, we have the opportunity to build layers of flavor and tell or recount stories.

I learned to cook at...

I cooked at the International Culinary Center (ICC) and learned mostvfrom the restaurants and bakeries I worked in. Delicious Hospitality Group in NYC