Russell Scott, CMC, CHE

Russell Scott, CMC, CHE

Russell Scott, CMC, CHE

Chef Russell Scott, CMC, CHE, is the Culinary Director for The Club at Carlton Woods in The Woodlands, Texas, where he oversees the food production facilities at both Carlton Woods locations.

Prior to taking his position at Carlton Woods, Chef Scott was Director of Clubhouse Operations at The Everglades in Palm Beach, Fla, where he was responsible for the club’s overall food-and-beverage service.

Chef Scott has also served as Dean of Education for The Culinary Institute of America (CIA) at Greystone, responsible for the quality and effectiveness of all education programs at the college’s campus in St. Helena, Calif. The position included overseeing the faculty and staff while directing the development and delivery of the curriculum and support of students enrolled in the college’s degree and certificate programs at Greystone.

Chef Scott’s additional professional experience includes executive chef positions at Isleworth Golf and Country Club in Windermere, Fla., the Hotel Nikko in Los Angeles and the Virginia Country Club in Long Beach, Calif. He has also held various chef positions at the Century Plaza Hotel in Los Angeles; The Colony Hotel in Palm Beach, Fla.; The Greenbrier Resort in White Sulphur Springs, W. Va., and the Carambola Beach Resort in St. Croix, US Virgin Islands.

Chef Scott is also a partner at Gore-Scott Hospitality, a professional foodservice consulting group.

The American Culinary Federation (ACF) honored Chef Scott as the USA’s Chef of the Year™ for 2008. Representing the United States in the Global Chefs Challenge the following year, he placed second among chefs from throughout the Americas. The ACF presented him with the organization’s Chef Professionalism Award in 2011.

Chef Scott was a member of Culinary Team USA, which won two gold medals and the world championship in hot food at the International Culinary Olympics in Germany in 2004. As captain of the Culinary Institute of America’s Culinary Team 2000, he earned three gold medals at the Hotelympia competition in London and five silver medals at the Culinary Olympics.

Chef Scott was also captain of the California Culinary Olympic Team, which won four gold, four silver, and two bronze medals at the 1996 Culinary Olympics. He was a gold-medal winner at the 1998 Culinary World Cup in Luxembourg as a member of the United States Culinary Team.

Chef Scott holds a Bachelor of Science degree in alternative medicine from Everglades University in Altamonte Springs, Fla, and an Associate in Science degree in Culinary Arts from the Community College of Allegheny County in Pittsburgh, Pa. He also studied baking and pastry at Johnson & Wales University in Providence, R.I. and served apprenticeships with the ACF Culinary Apprenticeship Program in Pittsburgh and at the famed Greenbrier Hotel in West Virginia.