Scott Pikey, Executive Chef at Mayacama, is passionate about the farm to table experience. Before joining Mayacama, the American Culinary Federation trained chef practiced and honed his art at such venues as the Old Warson Country Club in St. Louis, the Michelin-rated Sheen Falls Lodge, a Relais and Chateaux Hotel, in Kerry, Ireland, Larkspur Restaurant in Vail Colorado and in the kitchens of Auberge Resorts in Napa Valley and Bluffton, South Carolina.
A native of St. Louis, Pikey’s culinary endeavors are inspired by the bounty offered by Mother Nature in idyllic Wine Country. Sourcing local and sustainable meats, fish and produce, the skilled chef enjoys exploring the region in search of a wide variety of fresh ingredients to prepare his dishes.
We recently had a chance to chat with Mayacama’s talented Executive Chef. Get to know Chef Scott Pikey a bit more:
When did you realize you wanted to become a Chef?
My early 20’s, I knew I did not want to wear a suit or be confined to an office. I needed to be challenged with a job that has action, with a lot of moving parts. Cooking was that answer…
Your menus are known for being approachable, local and responsibly sourced. Tell us a little bit about the unique bounty used at Mayacama:
I moved to Pacific Northwest to cook. I have always supported the small farms and would not be where I am today with out there hard work. The product that is available is amazing, which makes my job much easier.
The food I cooked is American, rooted in the traditions of France, Spain and Italy. Using classic cooking techniques and local sustainable product, the end result is technically crafted, honest and focused dishes.
At Mayacama, we are very lucky to have Miranda Forni as our Gardner. Her father, Peter, has run Forni Brown Gardens in Calistoga since the 80’s. When I was a young cook at Auberge these guys would deliver the most beautiful greens.
Today we sustain the restaurant with 90% of all green from our garden and are looking to expand to 1 acre by 2017.
What are your go-to ingredients in the MAYACAMA garden:
Autumn/ Winter: Cinderella Pumpkins, Red Vained Kale & Chard
Spring: Lemon Verbena, Strawberries, Sugar Snap Peas
Summer: Heirloom Tomatoes, Pole Beans, Nutmeg Melons & Hot Peppers
What inspires your menus and do you have a personal favorite Autumn dish?
The Seasons: Mother nature tells us what to cook. There is great dish I am really into that consists of Duck Fat Roasted Carrots, Cider Glazed Pork Belly, Warm Dates, Wheat Berries Granola and Huckleberry Jus.
Name your 3 personal favorite Sonoma County restaurants:
The Chef I’d most like to collaborate with: Chef Alex Lee
Most ordered Mayacama dish: Fish Tacos
If I’m not in the kitchen you’ll find me: With My 6 year old “twins” Vivian & Dawson
If I wasn’t a Chef, I’d be a: Fly Fishing Guide
Person I’d most like to cook for: My mother. She lives and St. Louis and I only see her once a year.
Guilty Pleasure: Juicy Cheeseburger
Favorite Travel Destinations: Spain and France
Mayacama is a private golf and residential community where a vibrant club life is joined by an active sporting life in an indescribably beautiful valley. To learn more about membership opportunities at Mayacama, please contact us at 866.519.3088 (toll free) or 707.387.0449 (direct) or via email at email@example.com. Get social with us on Facebook, Twitter and Instagram.