Chef Scott Ekstrom’s resume reads like a who’s who of the New York, San Francisco and Napa Valley restaurant scenes. Prior to joining Jamieson Ranch Vineyards in 2015, Scott was executive chef at the popular Fish Story restaurant in Napa, and also spent two years as executive chef at Angèle, where he earned three stars from the San Francisco Chronicle and received the “Best Chefs America” honor, a prestigious peer review of fellow chefs.
Scott is classically-trained, having worked under culinary luminaries such as Chef Jean-Marie LaCroix, George Perrier, Cornelius Gallagher and Daniel Boulud. He began his culinary career in the kitchen of the renowned Philadelphia French restaurant Le Bec Fin with chef/owner Georges Perrier, who later recommended him to Daniel Boulud, who at the time was opening his new eponymously-named restaurant. Scott worked through all the stations of the kitchen at Daniel Boulud, spending four years with the award-winning New York chef as saucier, poissonnier and tournant.
From there, Scott joined Chef Cornelius Gallagher’s Oceana, one of New York’s finest seafood restaurants, spending four years as sous chef and chef de cuisine. He subsequently spent four years as executive chef at New York’s boutique The Royalton Hotel. Scott’s next move was to the Bay Area, where he joined Michael Mina Restaurant in San Francisco. After a year as executive sous chef there, Scott moved to Napa Valley wine country to take the position with Angèle.
Scott has long had an appreciation and affinity for French cuisine, having spent time in France during his early training at The Restaurant School in Philadelphia. He brings this sensibility to his food at Jamieson Ranch Vineyards, where he puts his own unique spin on wine country cuisine.