Don Nardinelli

General Manager

Scott’s Seafood Folsom is proud to welcome our new General Manager, a longtime Folsom resident whose passion for hospitality and commitment to the local community make him a natural fit for our team.

A Folsom resident for the past 23 years, he attended both the University of California, Davis and California State University, Sacramento, earning a Bachelor of Arts degree in Economics from Sacramento State. His career in hospitality began long before graduation—starting as a Sacramento Bee paper carrier at the age of 12, followed by roles as a restaurant busser and server throughout college. After earning his degree, he was given the opportunity to move into restaurant management, launching a career that has confirmed what he has always known: the restaurant business is in his blood.

He and his wife, Melinda (Gibson) Nardinelli, have deep roots in the Folsom community. Melinda, a UC Davis graduate, teaches Child Development at Vista del Lago High School. She also attended Folsom High School when it was located on the current Sutter Middle School campus. Several of her former students are now valued team members at Scott’s Seafood Folsom.

Together they have two sons who are proud Folsom High School graduates. Their eldest son, Steven, graduated with honors from the University of Nevada, Las Vegas in 2026 with a degree in Hospitality. Their youngest son, Scott (“Scotty”), graduated from Folsom High School in 2026, where he was a three-year varsity basketball starter, and is continuing both his academic and athletic career at College of the Redwoods, majoring in Criminal Justice.

For more than two decades, Scott’s Seafood Folsom has been a special place for the Nardinelli family. Whether celebrating birthdays, anniversaries, or simply enjoying an evening of exceptional food, service, and ambiance, Scott’s has always been their first choice.

“When Suzanne Cook offered me the opportunity to lead Scott’s Seafood Folsom, accepting the position was an easy decision,” he says. “I’m honored to join a restaurant that has meant so much to my family over the years, and I look forward to building on Scott’s tradition of outstanding hospitality while further strengthening my connection to the Folsom community.”

Please join us in welcoming him to the Scott’s Seafood Folsom family. We are excited for the future under his leadership and look forward to continuing to provide the exceptional dining experience our guests have come to expect.

Nick Blessing

Executive Chef

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. 

Josh Joshua

Assistant Manager

Luis Madrigal

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.