Shannon Scott

Shannon Scott has a wide range of work experience in the culinary industry. Shannon started their career at Micheals Catering in 2003, where they worked as a Chef and Warehouse Manager. Shannon prepared food for various events and managed a warehouse crew for equipment and product needs. Shannon also served as a liaison for the Federal Government's National Disaster Support. Shannon developed an inventory control program and handled event set up and breakdown. In 2009, Shannon joined Culinary Specialists at Mulvaneys B&L as an Operations Manager, where they stayed until 2013. Shannon then worked as a Lead Chef at Bohemian Grove from 2003 to 2015. From 2014 to 2015, Shannon served as an Operations Manager at Capital Dime, Trick Pony, and Broderick Road House. Since 2016, they have been working at M Culinary Concepts and M Culinary Concepts LLC, holding the positions of Culinary Operations Manager and BOH Warehouse Manager respectively.

From 1991 to 1993, Shannon Scott attended the Southwest Institute of Technology in Phoenix, AZ. During this time, Shannon pursued a degree in Micro Computer Management, with a focus on Accounting.