FOODIES WEST.COM         
 EXECUTIVE CHEF MARTIN SCOTT
It took me living on an island in the middle of the South Pacific
June 2015 Issue / Vol. 3, No. 11                               by myself at the age of 17 to become who I am today. 














 








      
Iron Chef/Restaurateur Victor Casanova

      
Chef de Cuisine
Colin Rupp


      
June 2015
Chef's Larder

     
Leblon Cachaça:
featuring Steve Luttmann

Chef Scott shares one of his most unforgettable moments while scuba diving off Guam —

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Cave Creek, Arizona

     
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Scottsdale, Arizona
 
     
Herbs & Spices
by Jill Norman

      
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Quinine Tonic Water


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Executive Chef Martin Scott, Westin Phoenix Downtown Arizona
Don’t ask Martin Scott what he did during his eighth grade summer vacation. On the very first day, his life suddenly went from “summertime, and the living is easy” to “there ain’t no cure for the summertime blues.” It all started when his father, who signed a contract to run a subsidiary for a tire company in Micronesia, came home and said: I have some great news. We are selling the house, selling all the cars, selling everything we own here, and moving halfway around the world to the Island of Guam. “I had to get the globe out,” Scott said. “This is before the Internet. 1989. And I’m like, Is this a joke? I was getting ready to transition into high school, and I thought it was horrible. I was leaving all my friends.” Five days and 18 air-hours later, Scott arrived on the 212-square-mile tropical island of Guam in the western Pacific. What started as a passing interest became the hope of a career. His teacher, and mentor, had just helped him get accepted into a three-year apprenticeship program with Hilton Hotels. This was no easy feat. He had to prove to the executive chef, “a big British gentleman,” that he was serious. “Twenty-plus years later I still remember the gentleman’s name,” Scott said of the chef. “Graham Northcott. He was a force to be reckoned with. I was just this little surfer, scuba-diving kid. For whatever reason, my mentor had a vision for me. Back in the States, everyone noticed his knock-out work ethic and keen ability to lead. He cheffed a short while at Wigwam Resort in west Phoenix, climbed Glacier Park, Inc.’s culinary ladder, turned the food program at the historic Crown Plaza San Marcos Hotel in east Phoenix around, and did task management for Troon. “I’m a firm believer that we learn from the choices we make in life,” Scott said about his career. “I feel that every choice that I’ve made has led me to where I am today. If I would have come home with my parents, I wouldn’t be who I am today.”