xecutive Chef Scott Wagner developed a passion for eating and preparing exquisite cuisine inside his mother’s kitchen.

At the age of six, the serious chef-in-waiting could be found huddled over his “ready bake” child’s oven. But it did not take long for that passion to lead him outside the kitchen’s walls where he gained a new respect for nature’s contribution to it all.

A native of rural Oregon, Wisconsin Wagner assumed responsibility for maintaining the family garden adding an extensive herb garden with a selection of more than 100 herbs and spices.

“Everything I learned about optimal organic flavors was in my parent’s backyard.”

Persistent on pursuing a career as a chef, Chef Scotty moved to San Francisco to enroll at the prestigious California Culinary Academy.

Shortly thereafter, he was hired as a pastry assistant for San Francisco renowned MECCA. He was rapidly promoted to sous-chef under the guiding influence and culinary infusion of Michael Fennelly, who was voted America’s Chef of the Year 1993 and Food and Wine Magazine’s Best New Chef 2000 Hugh Acheson.

“MECCA was a true growing experience for me. Both Acheson and Fennelly taught me how to push my culinary boundaries to add spice and flavor into my cooking.” Chef Scotty’s contemporary cuisine has been praised in Orange County’s Riviera Magazine and he has received national exposure as a guest chef on Bravo’s hit show “Queer Eye for a Straight Girl.” He is a frequent guest on San Diego’s top rated cable new station KUSI.

Chef Scotty regularly contributes his cooking skills to charitable events benefiting Cerebral Palsy Center at Children’s Hospital San Diego and feeding AIDS victims at MAMA’S KITCHEN.