Dsc_0056

Scott Malloy

Last updated: Apr 03, 2013

Contact Information
More Details

Last updated: Mar 19 2012

Sous Chef,
Specialties

Canning/preserving, Sustainable fish, Housemade condiments, and Butchery

Cuisine(s)

Japanese

View Extended Profile (Education, Experience, Awards, etc)

Work Experience: Culinary

  • Yusho
    Title: Cook
    Chef: Matthias Merges
    Cuisine: Japanese, yakitori inspired
    Notes:

    Employment: Dec 2012 - Present
  • L2o
    Title: Chef de partie
    Chef: Laurent Gras
    Cuisine: Modern seafood
    Notes: Three Michelin Stars

    Employment: Sep 2010 - Mar 2011
  • Graham Elliot
    Title: Chef de partie
    Chef: Graham Elliot
    Cuisine: Bistronomic
    Notes: One Michelin Star

    Employment: Jul 2010 - Sep 2011
  • Flyte World Dining and Wine
    Title: Line cook
    Chef: Ashley Quick
    Cuisine: Modern American
    Notes:

    Employment: Dec 2009 - Jul 2010
  • Capitol Grille at The Hermitage Hotel
    Title: Chef tournant
    Chef: Tyler Brown
    Cuisine: Modern southern farm to table
    Notes: Tennessee's only Five Diamond, Five Star Hotel

    Employment: May 2008 - Dec 2009
Last updated: May 20 2013

Culinary Education

  • Nashville State Community College
    2008
    AAS in culinary arts
    Culinary foundation scholarship, Tennessee Lottery scholarship.

Last updated: Jun 25 2012

Internships

  • Bound'ry Ted Prater
    05/01/07 - 11/01/07
  • Radius 10 Jason Brumm
    11/01/07 - 05/01/08
Last updated: Jun 25 2012