As a young man, Scott Newman thought he wanted to be an actor, so the creative atmosphere of the professional kitchen was a perfect fit. He started his wild-ride cooking career in San Francisco working at Masa’s under Julian Serrano, and then moved to the tinsel of Los Angeles to work with Joachim Splichal at the highly acclaimed Patina. As Possonier, he honed his natural love of fish, while continuing to develop a wide-ranging repertoire of his own.
He came to San Francisco to help open Rubicon as Sous Chef and would go on to become Executive Chef.
With his family in the Southwest, Scott relocated first to Santa Fe to be the chef of the Coyote Café, and then to Arizona to be a partner in a new multi-locale restaurant group.
But the allure of opportunity in the multi-cultural Bay Area brought him back as a private chef and caterer.
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