It is with a very heavy heart that I am resigning as the Executive Chef of Mayacama. After an incredible 25 years in a professional kitchen, I am rolling up my apron, packing my knives and saying goodbye to the culinary life.
For the past 13 years, I have poured my heart and soul into the kitchen at Mayacama. I am forever grateful to our amazing Members for the years of support and I truly hope I have created memorable experiences for all of you. As I reflect on my time here, I think of all the memories that will stick with me for years to come. Being able to work with our amazing Vintners for winemaker dinners, be host to incredible parties like the All Vintner Pour, and even down to the private dinners and weddings I was able to produce for many of you. I will cherish every bit of my time that was spent at Mayacama and will miss everyone.
I have been given a unique opportunity to broker commercial Insurance for InterWest Insurance Company. The decision for me to leave Mayacama did not come easy; but with 10-year-old twins and an amazing wife who has always supported the long working hours and spending holidays apart, I am very much looking forward to spending more quality time with my family.
I am extremely grateful to the Wilhelm Family for allowing me to grow the culinary program and build it into what it is today. Mayacama is such a special gem and I know with the arrival of General Manager, Dan Michael, the culinary program will continue to thrive as I hope you will welcome a new Executive Chef with open arms and full support.
My last day in the kitchen will be February 3, 2020, and I hope to see most of you before my departure. Thank you all for allowing me to nourish you with the amazing bounty from Sonoma County. I am sincerely grateful for my time here and truly appreciate all the support over the years.
All my best,
Scott Pikey
Executive Chef, Mayacama Golf Club
[email protected]
Let's Celebrate Chef!
We would like to send Chef off with a proper farewell! Please join
us to honor Scott with a cocktail & hors d’oeuvre reception:
Friday, January 31st
5:00-7:00pm |
