“To be interested in the changing of the seasons is a far happier state of mind than to be hopelessly in love with spring”

-George Santana

Bio

Born in Colorado Scott Schaden (The Mashugana Chef) spent about 10 years working the Denver and Boulder restaurant scene and attended Johnson and Whales University for Culinary Arts. After leaving Johnson and Whales he traveled to Italy’s Piedmont Region to study and work for several months. In his late twenties he relocated to Chicago and after floating through several work opportunities reconnected with a chef from his former years in Boulder. He went to work for Cameron Grant Chef owner of Osteria Langhe and former Head Chef of Laudisios Restaurant in Boulder. Working as Executive Sous Chef at the award winning Osteria Langhe he moved on to re concept the companies other restaurant Langhe Market as Chef de Cuisine.
After leaving the Langhe Group Scott partnered with Le Bouchon to be the Chef de Cuisine of a Belgium Street Food concept called Petite Bouchon.

Scott has now relocated to Denver CO to be closer to his family. He did some work with Colt and Gray until their closing and is now looking for some new shenanigans