A Day In The Life Of Chef Ryan Scott

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Ryan Scott
Ryan Scott

When Ryan Scott had his culinary breakout as a star on Bravo’s Top Chef ten years ago, all the SF foodie groupies had a new chef crush. Scott was handsome, charming, and known for his classic comfort food at Mission Beach Cafe. Since then, Scott has established himself as successful food personality. He is the host of an Emmy award-winning television show, Food Rush, has a namesake radio show, a cookbook, oh and of course, a restaurant, beloved Castro eatery Finn Town.

Never one to rest on his laurels, Scott’s latest venture launches today. It’s a one-pot digital cooking class in partnership with Today Food that will premiere on Craftsy. The cooking class, One Pot Cooking, which also features NBC’s Dylan Dreyer, showcases Scott’s kitchen prowess. He provides tips for cooking with kids, make-ahead meals, and more. In anticipation of the new program, we wanted to check in with Scott and learn more about his daily schedule. Here in his own words are a day in the life of chef Scott.

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4:30 a.m. I get up at this time six days a week, except Sunday’s which is 7ish—sleeping in. Sunday is family time for me. 5:00 a.m. I answer east coast emails at this time, clean up the kitchen, do dishes, and think about dinner. I pull out proteins or prep for a second, make coffee and get ready for the gym. 6:00 a.m. If I’m not on the road (I travel 200 days a year), I always try to start my day around 6am. That way my daddy duties are number one! I walk into my gym and spend one hour of undisturbed (no calls or emails) me time. 7:00 a.m. Stop at Peet’s in my town (Mill Valley) and load up on an Americano. Yes two coffee’s already. For breakfast, I usually have egg whites.

Scott in the kitchen
Scott in the kitchen

Photo Credit: Jeremy Chung 8:00 a.m. My executive assistant, Miles, shows up to my house and we hit the ground running. I walk the dogs, while I do daddy duties at the same time and my wife gets mommy time. 8:45 a.m. I do my weekly call into K-FOG radio and do my food segment. 9:00 a.m. I review the day, set up calls, and answer emails. My calendar is broken down to 10-15 minute blocks, so it doesn’t stop. 10:00 a.m. I head to San Francisco. 11:00 a.m. I have lunch with my producer, Lynne, Miles, and my business partner Dan Gordon— of Gordon Biersch fame.

  A post shared by Ryan Scott (@chef_ryan_scott) on

12:00 noon I head to the studio for to preform 10 pre-taped interviews. I travel so much that we have to pre-tape The Ryan Scott Show many weeks a month.

1:00 p.m. I interview guests nonstop, while doing calls and emails with Miles.

6:00 p.m. I have a meeting with Cumulus Media executives and bosses. We discuss podcast talks, endorsement talks, and talk shows.

7:00 p.m. I wrap things up with Miles and we chat about the next day’s schedule—which is slammed! Then I head home.

A breakfast dish made by Scott
A one-pot meal made by Scott

8:00 p.m. I make dinner and have family time. We always try to cook dinner and have family time. This is our goal to always—no matter when or where!—to have dinner together. We don’t eat out a lot, I’m super picky and healthy. I find it easier to cook at home, but we do love Sol Food in Mill Valley! Their food is always on point.

9:00 p.m. Recipe writing. I have a deadline for 20 recipes due in a couple of days. It’s for a new project.

11:00 p.m. Trying to go to bed, but I have to answer many calls and texts.

12:00 p.m. I brush my teeth, and make sure Olive and Momma are good. I always fall asleep the moment my head hits the pillow, no joke!

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