Chef Scott McCue was born and raised in southern Arizona, where he worked in various upscale restaurants and resorts. He attended culinary classes at the Culinary Institute of America in Hyde Park, New York, and moved to south Louisiana in 1995 to open Mr. Lester’s Steakhouse. In 2005 McCue left Mr. Lester’s to become Executive Sous Chef of Cypress Bayou Casino. In 2011 he took over as Executive Chef of Cypress Bayou Casino and Hotel, overseeing all eight food outlet kitchens.
“I enjoy cooking all types of food especially foods that are local,” he says, “always looking to use old-style cooking techniques combined with a variety of ethnic cuisines, to create new and exciting combinations and presentations.”
A member of the American Culinary Federation since 1996 and a founding member of the Atchafalaya Basin Chapter of The American Culinary Federation since 1999, Chef McCue has competed in culinary competitions in Louisiana. He has been awarded handsomely for his efforts, earning 115 medals: 47 Gold, 39 Silver and 29 Bronze. McCue was named the Best of Show winner in Culinary Classic competitions in Shreveport in 2007, Lafayette in 2007 and 2013, and in Baton Rouge in 2000 and 2009.