In 1976, the first Scott’s Seafood Grill & Bar opened at the corner of Scott and Lombard in San Francisco, hence the name. After the opening of seven other successful locations, Scott’s in Folsom came into existence in 1999 when John Cook discovered the Greenback Lane location became available. He acted quickly to bring Scott’s to the Folsom Community and instantly became a local favorite.
In 2012, John read about Jerry Bernau’s plans to replicate the Historic Railyard on Sutter Street and thought the Roundhouse would be a perfect location to carry our wonderful relationship with the great city into the distant future. Unbeknownst to John, Jerry had already pitched Scott’s Seafood to the Folsom City Council to occupy the space while looking for project approval. After a long and much anticipated wait, John and his wife, Suzanne Cook, opened Scott’s Seafood Roundhouse in the summer of 2020, during the COVID-19 pandemic. Bringing along favorite artwork from local artists to give a nod to the past, we are looking forward to a bright future.
Scott’s has always had the freshest of seafood delivered daily from regional fisherman and around the world, served by a well-trained, knowledgeable staff in a comfortable atmosphere. We continue to strive every day to do things just a little better than the day before.
About Chef Nicholas Blessing,
Chef de Cuisine at Scott’s Seafood Roundhouse. His love & passion for cooking began in the kitchen beside his mom learning recipes from the age of 3. At age 15, Nicholas was eager to begin working in a professional kitchen. His culinary journey began as a dishwasher/prep cook at a local Italian fine dining restaurant located in Nevada City. There, the Executive Chef took Nick and showed him what it really meant to be a Chef. A year later, Nicholas’s diligence & hard work named him sous chef.
Fast forward to 2018. Working at a fine dining restaurant in Roseville, Nick was named Executive Chef. Only his first year of running his very own kitchen, he managed to bring home the 3rd place “Best Chef” award, as well as 2nd place for “Best Restaurant.” Both from the hip local Style Magazine
Throughout his 12-year Culinary journey, Nicholas has opened a total of four restaurants. He is classically tuned in French cuisine, with an emphasis of his own “style” of cooking which he considers upscale, local farm to fork, with an Asian, Central American and Southern influence. Constantly furthering his education & experimenting with new techniques and methods of cooking like fermentation and molecular gastronomy Chef Nick is excited to open the new Scott’s Seafood Roundhouse with Chef Greg and his team.
Cooking since the age of 15, once Chef de cuisine at Scott’s on the River in 2009, and back in to the Folsom Executive Chef position in 2012. Executive Chef Greg Dunn truly is a walking inspiration. Overcoming many obstacles, including a long struggle with addiction and alcoholism, Chef was sober 9 months prior to his new life and career with Scott’s Seafood in 2004, Chef. He began as a broiler cook. Hard work, passion, along with a chip on his shoulder named Greg Executive Chef in 2006.
With the mentoring help of great past chefs, Greg developed a deep passion for cooking, teaching, and learned that there is more to cooking than just putting food on a plate. “One of my greatest gifts is seeing the satisfied smiles of our guest when they leave the restaurant.” Chef Dunn has been with Scott’s Seafood for 17 years and hardly takes time off. Chef Dunn has decorated Scott’s win multiple Dinner’s Choice Awards, Sacramento Magazine Best of Sacramento, Style magazine Readers Choice Awards, and many to come. If he’s not cooking he’s researching and staying current with today’s modern cooking techniques. Make sure you ask for Chef Dunn’s chef recommendation during your next visit!