Chef Scott Halverson

Scott Halverson, Executive Chef Bio

A veteran in the kitchens of restaurants, private clubs and luxury hotels

Armed with a culinary arts degree from Le Cordon Bleu, Halverson jump-started his career in 1995, working under the guise of celebrity Texas chef David Bull at the five-star Driskill Grill in Austin’s historic Driskill Hotel.

In 1999, Halverson was named sous chef at La Valencia Hotel, overlooking the Pacific Ocean in La Jolla, California. From here, Halverson went on to lead the kitchen as executive chef at Chive, the James Beard award-winning restaurant in San Diego.

He returned to Texas in 2004 as executive sous chef at Houston’s exclusive Coronado Club and, in 1996, Halverson lead the world-renowned Jean-Georges Vongerichten Bank restaurant in Houston’s Hotel Icon. He returned to his roots as chef de cuisine at The Driskill Hotel in 2008.

In 2009 took the Helm at the Drake hotel in Chicago. In 2009 he partnered up with Maglaris Restaurant group as executive chef, during his time he opened and oversaw operations for wild monk gastro pub, and 5 prasino restaurants in Chicago and St. Louis. Home sick he returned to Texas in 2011 as Executive Chef of City Kitchen Catering. He made a choice after his Daughter was born in 2015 to shift gears, where joined Sodexo team as the Executive Chef for flagship hospital Memorial Hermann the Medical Center.

In 2016 the opportunity to run one the largest kitchens in the state of Texas presented its self as Chef Halverson accepted the offer of Executive Chef of the George R Brown convention Center and Theater District. This was to be just a short stint and he would soon return to medical center as the Executive Chef at the most prestigious health care systems Houston Methodist Hospital. Where he currently resides working tirelessly to provide staff and patients a one of a kind culinary experience through culinary excellence and pushing the limits of what people think hospital food is and should be.