Scott McHaney’s culinary journey began in 2006 when he graduated from the prestigious Alain & Marie Lenotre Culinary School in Houston.

 

From there, he ventured to Napa Valley, California, where he honed his skills in fine dining, gaining invaluable experience at world-renowned establishments like The French Laundry and Chandon Winery.

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After his time in Napa, Scott returned to Houston and transitioned to large-scale cooking at the beloved Treebeards cafeteria. He later expanded his culinary repertoire during a brief stint at Il Sogno Osteria at the Pearl Brewery under the direction of renowned Chef Andrew Weissman.

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Scott eventually made his way back to Victoria, where he took the helm at the Victoria Advocate lunchroom, serving breakfast and lunch. His famous ribeye steak day became a local favorite.

 

Over the past 15-20 years, Scott has also worked with John Welder Catering, one of the top catering companies in town.

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Scott’s passion for food runs deep. Whether it’s crafting a five-star meal or making a simple bowl of chili or egg salad, his focus is always on quality, thoughtfulness, and doing the best he can to make each dish something special.