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,
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 under his wing and showed him what it really meant to be a Chef. A year later, Nicholas’s diligence, hard work, and dedication named him Sous Chef.
Fast forward to 2018. Working at a French fine dining restaurant in Roseville, Nick was named Executive Chef. In his first year of running his 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 14-year culinary journey, Nicholas has opened a total of four restaurants. He is classically trained in French and Italian cuisine, with an emphasis of his own “style” of cooking which he considers modern upscale, local farm to fork. Constantly furthering his education & experimenting with new techniques and methods of cooking like fermentation, dry aging, and curing. Chef Nick is excited to open the new Scott’s Seafood Roundhouse with Chef Luis, Sous Chef Robert, and their awesome team.
Chef de Cuisine
Chef de Cuisine
Luis is the Chef de Cuisine at Scott’s Seafood Roundhouse in Folsom, California. Luis’ love and passion for food and cooking originated at a young age enjoying his grandmother’s mouth watering cooking. He always wondered how she could create delectable feasts from just a few simple and fresh ingredients. He learned from a young age that you don’t always need fancy
and expensive ingredients to make delicious meals. This principle has inspired Luis as he has ventured into his own culinary journey.
Luis is exclusively self-taught, his skill honed over years of experience. Luis’ culinary experience began as a young child as he often assisted his grandmother in her kitchen. As he grew, he began working at his mother’s Mexican restaurant in the San Francisco Bay Area, where he washed dishes and observed the cooks in action. His culinary career truly began while working
at an upscale Italian restaurant in Menlo Park, California. While at this restaurant, Luis worked his way up from the pantry, to pizzaiolo, and to sous chef over the course of his 8 year tenure there. In 2020 Luis relocated to Folsom. Upon his move to the area, he continued his culinary career and worked in various local restaurants. He began working at Scott’s Seafood, where hestarted as a broiler cook. With his persistence, strong work ethic, and pleasant attitude, Luis was promoted to lead line cook, and a month later, was promoted into the role of sous chef.
Luis is passionate about the entire culinary experience and aims for perfection with every aspect of the meal, from taste to plating – it all matters equally to Luis. He loves what he does and enjoys studying other chefs and researching inspiring flavor combinations and culinary techniques. Luis’ cooking is influenced by California cuisine and fresh, seasonal, local ingredients. He is proud of his Mexican roots that have heavily influenced his life and his cooking. His cooking inspiration also undoubtedly comes from the melting pot of culinary flavors in the San Francisco Bay Area, where he grew up. When he’s not in the kitchen or chatting about food, he loves spending time with his family. He treasures his huge family, his wife, and his fur babies.
Rachel’s culinary journey began as a young adult in her grandfather’s kitchen with her sister, helping prepare Sunday family dinners. There she found the joy of a busy kitchen full of laughter and the satisfaction of a meal to bond over. Preparing food for others soon became a passion of hers. When her friends came over, they knew to come with empty stomachs. For the first few years of her culinary career, Rachel worked in pastry and cake decorating before taking a pantry position at Scott’s. Shortly after she took a second job at a Folsom cafe where she was trained in cuisines from around the world, focusing on mainly North Indian. She worked with tenacity and an eagerness to learn and soon became sous at that Cafe. Rachel is honored and excited to be part of the talented team at Scott’s. She seeks to continue to learn and grow her knowledge and skills. When she is not in the kitchen she enjoys spending time with her son and foraging.