Many chefs never know the guests for whom they plan, sear and sauté. Executive Chef of Paradise Valley Estates, Dwayne Scott, is a rare exception. Each day he sees and visits with his 500 diners. His guests are the residents of Paradise Valley Estates.
After crafting more than 700 meals each day, Dwayne and his culinary team enjoy a front-row seat to scores of satisfied customers. “Their happiness is our reward,” said Dwayne. “Our residents are vocal about what they like and don’t like. Seeing their smiling faces truly makes our work worth it.”
Dwayne, the community’s executive chef for ten years, leads a team of 26 professionals in preparing Paradise Valley Estates’ exceptional meals. “After all these years, we’ve grown to understand the preferences of our residents,” he shared. “On top of that, we try to mix things up. We incorporate seasonal ingredients, what’s trending, and, sometimes, a specific event theme.”
“I started as a dishwasher and worked my way up through hotels and country clubs,” he laughed. This experience led Dwayne to San Francisco’s California Culinary Academy, an affiliate of the world-renowned Le Cordon Bleu hospitality academy. After graduating, Dwayne trained in Italy for three months before being hired by the academy as a chef instructor.
Dwayne came to Paradise Valley Estates as executive chef in 2004 and has helped grow the community’s culinary program into an asset that residents say rivals the highest-rated local restaurants.