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 BIOGRAPHY FOR SCOTT SWITZER Scott began in the restaurant business while attending the University of South Florida in Tampa in 1993. In 1995, he decided to enroll in The Culinary Institute of America (CIA) in Hyde Park, New York. At CIA, he was introduced to classical French techniques as well as the redefined world of contemporary American cuisine. As a student, he practiced his education by making frequent trips into New York City to work in some of the most demanding kitchens. After graduation, Scott moved to New Jersey where he spent two years under Chef Craig Shelton at the Relaix and Chateau Gourmand, Ryland Inn. This served as the platform on which Scott defines his culinary goals, expectations and talents. He moved through the brigade system to chef de partie of the fish station and left as a sous chef. Scott then went on to run the kitchens of Verve American Restaurant in Somerville, NJ and later, the Inn at Perry Cabin, an Orient Express property, in St. Michaels, Maryland. Scott then became the chef de cuisine at Masons in Easton, Maryland. He began to generate a cuisine which culminated all of his experiences, and the result was a style founded in creative intuition of simple flavors and modern cooking techniques. Scott decided to move home to Salem, Virginia in spring 2004. As the chef de cuisine at Metro!, Scott continues to challenge his culinary passions while pursuing ‘balance’ as a teacher and a student. Scott lives in Salem, Virginia with his wife of five years, Ashley, and their two pugs, Jellybean and Peanut.
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