Chef Scott Drozd began his career in 1993 cooking at a small Italian Restaurant in Fairfield, CT. Shortly after, he enrolled in the Culinary Arts Program at the prestige Johnson & Wales University in Providence, Rhode Island. After completing the program Scott did his culinary externship at The Hyatt Regency Casino and Resort. The mountain lifestyle was appealing and Scott took as position at Plumpjack restaurant at the Squaw Valley Inn studying under Renown Chef Mark Sullivan. At Plumpjack he honed his skills as a saucier, butcher then as a Chef de Partie. After helming all stations of the kitchen he quickly became a sous chef within 3 years of graduating his program. As a sous chef in Lake Tahoe he was asked by renowned Chef Mark Estee to join a team of talented chefs to cook for members of the U.S Olympic team during the 2002 Olympics in Park City, Utah. Upon returning to Lake Tahoe Chef Estee asked him to be part of the opening team for his new restaurant Moody’s Bistro and Lounge where he took the position of Restaurant Chef. The restaurant opened to great reviews and is still going strong to date.
Scott moved on to San Diego where he teamed up with renowned Chef Amiko Gubbins at Restaurant Parallel 33 where he took the position of Sous Chef in her small intimate kitchen. While working in San Diego he received the chance to learn the art of sushi from renowned San Diego restaurant Sushi Taisho. After Scott became popular in the Sushi scene he was asked to be a private chef for the Gallilean Sport Fishing boat doing trips form San Diego to Baja California. Continuing his career in San Francisco he worked at the Hotel Nikko where he was named Chef of Anzu Restaurant which is known for its lavish Sunday Brunch and Japanese Steak House concept. Scott had the opportunity to work under Master Sushi Chef Kazuhito Takahashi. During his tenure at Anzu he received a 2 ½ star review from the San Francisco Chronicle. Shortly after, he was asked to be the Chef at Bistro 1689 in the Noe Valley neighborhood of San Francisco which opened to great reviews. The restaurant was focused on Southwestern French classics while incorporating seasonal California products. The restaurant closed a year later and Chef Drozd took time to travel to France and Spain to study French and Spanish regional cuisine.
Scott then accepted a position to be part of the opening team at BLT Market restaurant in New York City at the Ritz Carlton Central Park. During his tenure at the restaurant he received manager of quarter honors by the Ritz Carlton for his efforts in the kitchen. After impressing Chef Laurent Tourandel Scott was named Chef de Cuisine at BLT Steak restaurant at the Ritz Carlton Westchester in White Plains New York. After the Ritz Carlton released control of BLT Steak restaurant Scott went on to become the Chef de Cuisine for Executive Chef Eric Hara at the famous Oak Room Restaurant in the Plaza Hotel. During his time at the Oak Room he cooked dinner at the esteemed James Beard House. Shortly after his stint at the Oak Room, Scott was asked to be part of the opening team for Plein Sud restaurant at the Smyth Hotel in Tribeca. At Plein Sud Scott worked in tandem with Top Chef finalist Ed Cotton on formulating a modern approach to the casual French Brasserie. During his time at Plein Sud Scott was asked by Celebrity Chef Cat Cora to be a member of her culinary team for the Iron Chef America series. Scott assisted in “Battle Okra” in which the team won the battle. He is now a permanent member of the Iron Chef team. Currently Scott is working for Gap Inc as the Chef of their corporate dining facility at the company headquarters in New York City.