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. 

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.

Brian Garcia

Sous Chef

From a young age, Brian was captivated by the culinary world, often watching and assisting his family in the kitchen, especially his great grandmother. His passion was ignited by the art of blending and cutting spices to enhance traditional Puerto Rican dishes. The joy these meals brought to his family and friends confirmed his aspiration to share this happiness through his cooking. After graduating from culinary school, Brian embarked on a culinary journey across the U.S., from Florida to Idaho, where he gained invaluable skills from other chefs. He dedicated many hours to working as a line cook in prestigious fine dining restaurants, falling in love with the fast-paced kitchen environment. At the age of 25, while residing in Colorado, Brian was offered a position as a sous chef in an Italian restaurant. Seeking further growth, he chose to return to California, where he then excelled as a kitchen manager for two years. Currently, Brian is proud to be part of the team at Scott’s Seafood Roundhouse, where he continues to refine his culinary expertise. Outside the kitchen, Brian enjoys hiking, mountain biking, and spending quality time with his son.