W. Scott McKenzie
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Chef-Instructor of Culinary Arts
Chef
Scott joined the Culinary Arts faculty in August 2003. His 25-year career in the foodservice industry
is the classic chef story, having begun as a teenage dishwasher and finding the kitchen to be home.
In a never-ending quest for education, Scott graduated with an Associates of Occupational Studies (AOS)
degree in Culinary Arts from The Culinary Institute of America (CIA) in Hyde Park, NY in 1986. The next
nine years were a series of Executive Chef, Food and Beverage Management, consulting and concession experiences,
with focus on seasonal operations, independent restaurants, hotels and on- and off-premise catering.
In 1996 Scott earned his Bachelors of Professional Studies (BPS) in Culinary Arts Management, again
at The Culinary Institute of America. Following this Chef Scott attended The University of South Carolina
where he earned a Masters degree in Hotel, Restaurant and Tourism Administration (MHRTA). While working
as a graduate teaching assistant in the food labs at U. S.C., Scott discovered a natural love of teaching.
A term as a Chef-Instructor in Baltimore, MD led him to a faculty position in the progressive MUW Culinary
Arts Institute.
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