Tim Scott, a member of the Macy’s Culinary Council, is currently the corporate executive chef for Macy's North and is responsible for creating recipes and menus for 20 full-service restaurants and 35 Marketplace outlets. He also frequently teaches cooking classes for both adults and children.
Tim’s culinary portfolio began in Minneapolis and led him on a journey through kitchens across the country and around the world. He began cooking at the tender age of 14 in a busy Twin Cities steakhouse. After three years there, he moved over to Mai Thai, a large Polynesian restaurant in Minneapolis. It was there when he recognized his true passion for food and was accepted into the Culinary Institute of America (CIA).
After graduating from the CIA in the spring of 1988, Tim returned to Minneapolis to work in the newly opened Goodfellows restaurant under famed chef Stephen Pyles. After a terrific experience at that James Beard award winning restaurant, Tim packed his bags and moved to Basel, Switzerland. After six months there, Tim moved back to the US to take over the position of Executive Chef at the Nicollet Island Inn, a cozy upscale hotel located along the Mississippi River. Tim was convinced the position was his dream job until a vacation to San Francisco and the Napa Valley captured his heart and led him to make a move to the West Coast.
To this day, Tim cherishes the two-year experience he had working under renowned chef Wolfgang Puck at Postrio in the early 90's. As Tim likes to say, he was thrilled with the opportunity to work with the “best, freshest ingredients in one of the most talented kitchens” in the country!
Though the California experience was invaluable, Tim once again found his way back to Minneapolis and began working as a catering chef at Dayton's department store, which eventually became Marshall Field’s. He climbed the corporate ladder quickly and was soon promoted to corporate executive chef, overseeing the restaurant menus and Marketplace outlets in the Minneapolis, Chicago and Detroit Marshall Field’s stores. When Marshall Field’s became Macy’s in September 2006, Tim continued his role as corporate executive chef for the Macy’s North division.
Since that acquisition, Tim has led the implementation of several Macy’s North food concepts into other Macy’s locations throughout the country. In addition, Tim enjoys working regularly with members of the Macy’s Culinary Council, utilizing their expertise and adapting their recipes for Macy’s restaurant locations across the country.
On the charity front over the years, Tim has been thrilled with the opportunity to work with numerous famed chefs on special projects and dinners. He’s participated in several Meals on Wheels events in San Francisco. In addition, he had the honor of assisting Chef Takashi Yagihashi at one of the Chefs Across America dinners, an event that teamed 40 of the country’s top chefs to raise money for the victims and family members of the September 11 terrorist attacks. He has also participated in events with Charlie Trotter at his C restaurant in Cabo San Lucas, Mexico, and has cooked with several European chefs as well, including Peter Gordon, Roger Verge and Jean Andre Charial, among others. Tim lives in Minneapolis with his wife and two daughters. Tim, along with his wife and daughters, regularly volunteer for FEAST, a Minneapolis-based organization that serves food to the homeless at various churches throughout the city.
