Victor J Scargle :: CHEF'S ROLL :: The Professional Chef Network

Victor J Scargle

EVENTS
Live in the Vineyards Great music, food and festivities March 31-April 3 Yountville CA: The best artists, chefs and wineries in one intimate area for a few days of celebrating the arts in the beautiful napa valley.
EDUCATION & EXPERIENCE
Boisset Collection. CA, France and the world
Culinary Director. 1-2 yrs
CIA at COPIA. Napa, CA
Executive Chef
Lucy Restaurant at Bardessono. Yountville, CA
Executive Chef
CIA Greystone. St Helena, CA
Chef Instructor
GO FISH. St Helena, CA
Executive Chef
Julia's Kitchen at COPIA. Napa, CA
Executive Chef
Grand Cafe at Hotel Monaco. San Francisco, CA
Executive Chef
Pisces Micheal Mina. Burlingame, CA
Executive Chef
Tribeca Grill. NY, NY
Sous Chef
Aqua. San Francisco, Las Vegas
Chef De Partie/ Station Chef
SKILLS & EXPERTISE
TV/radio guest appearances
Food/menu costing
Hot line cookery
Kitchen management
Labor cost management
Leadership
Menu development
Time management
Recipe development
GALLERY
Victor J Scargle
Victor J Scargle
vscargle@sbcglobal.net
Napa, CA
United States

Boisset Collection
Culinary Director

At the age of 13 I was working in restaurants in Santa Cruz County.  Quickly becoming addicted to the kitchen life I worked my way up to lead line cook prior to turning 16.  Once I graduated high school I went to college at UCSB but the change from high paced kitchen to slow, huge class sizes and lack of personal interaction I headed back to the kitchen. Brian Bird at Fess Parker's Red Lion Resort became a huge mentor.

Chef Bird encouraged me to move to Miami and work for a great chef and so Robbin Haas was the choice.  I have been fortunate to work for many great great chefs Robbin, Douglas Rodriguez, Michael Mina, Traci de Jardin, Joachim Splichal, Octavio Becerra, Cindy Pawlcyn and been able to spend a little time in the kitchen with so many more. 

I am a passionate chef/farmer focused on creating a great experience in whatever atmosphere the client is looking for.  Food is an escape for many and thanks to soo many chefs years ago we are allowed to do many more fun and exciting things that chefs before us did not get to do.

We are a blessed generation of chef's!