Scott McCue was born and raised in southern Arizona. He has worked in various upscale restaurants and resorts. McCue was privileged to attend culinary classes at the Culinary Institute of America in Hyde Park New York. After classes, he was offered a position at Cypress Bayou Casino and moved to south Louisiana in 1995 to open Mr. Lester's Steakhouse. In 2005, he was promoted to Executive Sous Chef of Cypress Bayou Casino. In 2011, he took over as Executive Chef of Cypress Bayou Casino Hotel, overseeing all seven, food outlet kitchens.
Chef Scott enjoys cooking all types of food, especially foods that are local. He enjoys using old-style cooking techniques combined with a variety of ethnic cuisines to create new and exciting combinations and presentations.
He has been a member of the American Culinary Federation since 1996. McCue has also competed in culinary competitions throughout Louisiana and earned 115 medals: 47 Gold, 39 Silver, and 29 Bronze. He has taken "Best of Show" winner at Culinary Classic competitions in Shreveport 2007, Lafayette 2007 and 2013, and in Baton Rouge 2000 and 2009.
In his free time, Chef Scott can be found fishing, riding four-wheelers, researching and creating new food, and spending time with his wife and children.