Brendan Scott

Introduction: I have ten years of restaurant experience focusing on European and Japanese cuisine. I have worked at some of the best restaurants around the U.S. including working under many Michelin star Chefs. I also have experience working as a private chef for over four years. PRICING. my rate is $450 per meal plus the cost of groceries. The rate of $450 will include menu planning, grocery shopping, cooking and clean up after the event. for more information please message me directly. a little more about me, I attended Auguste Escoffier School of Culinary Arts. I moved to San Francisco where I worked at La Folie, a one Michelin starred restaurant. I received the Mentorbkb Continuing Education Grant, which allowed me to go work in the kitchen of two Michelin starred Atera NYC, in New York. While working at Atera NYC, I also trained for the Mentorbkb Commis competition. I then spent time cooking in restaurants that made the The World’s 50 Best restaurants list; including Blue Hill at Stone Barns, momofuku Ko, and 11 Madison Park. Later, I moved back to the Bay Area to open Protégé restaurant, where they earned one Michelin star in their first year. I am now in the Los Angeles Area. Let me cook for you.