Ryan Scott, Chef/Owner, Ryan Scott 2 Go Catering
Growing up in Modesto, Ryan Scott, always knew he wanted to be a chef. At the top of Christmas list when he was nine? Kitchen
utensils, a wok, and a food dehydrator. After graduating from the California Culinary Academy in 2001, he interned at the
acclaimed Bistro Rosy in Reno, Nevada. Scott has gone on to learn and cook in the kitchens of the country’s best chefs. He
was a line-cook at Restaurant Gary Danko, and staged (interned) with Daniel Boulud at Daniel in New York, Charlie Trotter
at Trotter’s Chicago; Suzanne Goin at Lucques and A.O.C. in Los Angeles; and with Peter Merriman and Alan Wong in Hawaii.
In 2005, he joined Myth restaurant group and launched its successor, Myth Café, two months later. A hot spot for foodies, Myth Café was named one of the top dining destinations for California cuisine by San Francisco magazine within three months of opening. Mission Beach Café was next, and then Scott started several successful solo ventures, including Ryan Scott 2 Go; a food truck named 3-Sum Eats, and Market & Rye restaurants.
In late 2007, Scott was cast on Bravo’s Top Chef. Since then, he has become a popular guest on daytime television programs such as The Rachel Ray Show, Fox & Friends, and the Today Show. In addition, he stars in his own show, Food Rush, which airs on Live Well Network; he hosts his own weekly radio show, “Cooking with Ryan Scott,” on KGO Radio, and he is the brand ambassador for Bon Appétit on HSN. Ryan’s generosity extends to his charity, Harvest from the Heart, formed in 2009, which prepares meals for the less fortunate on Thanksgiving Day.
Download Ryan's recipe