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Scott McGill, the corporate chef of T S Restaurants, has been a member of the T S Restaurants’ team since 1994. Throughout his tenure at T S Restaurants, McGill had brought innovation and finesse to the menu development while respecting the traditions and successes of the individual restaurant concepts.
Scott has been delegated numerous responsibilities including company-wide menu development using the highest quality ingredients, controlling food and labor costs, designing and the opening of new restaurants, hiring and scheduling of staff and ensuring the kitchens have the proper tools and training. He has worked at various T S Restaurant locations as the Executive Chef, including Kimo’s, Duke’s Waikiki, Duke’s Beach House Maui, and Hula Grill Ka‘anapali to name a few. Scott also is a member of the Maui Culinary Academy advisory board, and one of the three Maui chefs that started the “Grown on Maui, Localicious” initiative that has spread statewide.
Scott has earned the title of ProChef Level III Certified Executive Chef from the American Culinary Federation, the second highest and demanding of all certifications. He is just one of fewer than 100 chefs in the United States to reach this level of certification. He is a graduate of the California Culinary Academy in San Francisco, Greystone Culinary Institute in Napa Valley, and the Culinary Institute of America in Hyde Park New York.
In his spare time, Scott enjoys competing in Xterra & Ironman Triathlons’ around the world and spending time with his wife, Amy, and their 8-year-old son, Jake, 4-year-old son, Sheamus and 1-year-old daughter Victoria.