Scott David Stroud
Bio: Started cooking at the age of 14 at Sheffield's Deli here in Des Moines and haven't looked back since. Someone once said you don't find cooking it finds you, and that's exactly what happened to me. After cooking my way thru high school I attended Le Cordon Bleu Culinary Arts School in Minneapolis. Following graduation I worked in a variety of kitchens in France, Las Vegas, Alaska & Florida until finally returning home to Iowa. I've been married just over a year now and we plan on staying in Des Moines to start our family. I've worked for Orchestrate in different positions for almost 3 years now and I couldn't be happier. The chance to work with George Formaro and the entire staff has been an amazing experience for me. In my current position it is my duty to assist in daily operations at all of the Orchestrate locations. Whether it's a big catering event at one of the properties or input on menu changes for one of the restaurants, I'm there to help. As the Corporate Rounds Chef for Orchestrate Hospitality everyday brings new and exciting challenges, but when everything is said and done I'm pround to be part of this company, they take a lot pride in their product & staff and the end result speaks for itself.