Scott's Seafood Grill and Bar

As it happens to most of us in the restaurant business, Bill John fell into it when he found himself the Manager of a burger joint in Auburn California in the late 80’s, discovered that it was fun, but was drawn to the back of the house, where he found he had a passion for food and for cooking and a chef was born. Then came the years of apprenticeship, learning his craft, the different styles of cuisine, methods, preparations, the science of food, presentations, small kitchens and large, costs and people management until he landed the Pastry Chef position at the California Café in Sacramento, and stayed there as Lead Cook for the next five years. Bill then found his home at Scott’s Seafood Grill and Bar in Loehmann’s Plaza Sacramento, where he rose to Executive Chef in just a few months, then opened the Folsom location as Executive Chef. Bill was later enticed away by the Marriott Corporation, where he became Director of Food and Beverage. Did he miss the kitchen and his food? Of course he did, so he came back home to Scott’s and opened the Scott’s River location in 2008, where he has directed the very successful and challenging restaurant and hotel kitchen since then.