Scott started his career in his parents’ candy factory in Georgetown Colorado at the age of sixteen.  Unfortunately for Mr. and Mrs. Goeringer, young Scott decided to find work outside the family business which brought him to the Fort Restaurant in Morrison, Colorado, where he started as a dishwasher.  Scott’s hard work and dedication earned him a promotion to pantry cook and he soon found himself on the hot-line and working the sauté station, all before Scott graduated high school. 

 

The hands on, high tempo nature of culinary work infected him, and he began to seriously consider cooking as his vocation and attended Denver’s Emily Griffith Opportunity School’s Food Production and Management program.  After his year there, his course was set. Scott moved on to Colorado Springs for an apprenticeship at the world renowned Broadmoor Hotel.  Upon graduating, Scott realized that the world was open to him, so off he went.

 

His first stop was Sacramento where found himself in the “deep weeds” as the restaurant chef of the Sacramento Hilton.  However, in only a couple of years his feet began to etch.  Thus, he ventured up to Seattle and took a job at the well-respected restaurant Kaspar’s by the Bay.  Yearning to be the chef, he trekked back to Colorado Springs where he took a position as Executive Chef at the El Paso Club, which is one of the oldest social clubs west of the Mississippi.

 

Scott still had adventure in his blood and he found his way to the land down under, where he lived and worked in the city of Melbourne.  Following Scott’s “American-tourist” adventure, he returned home to Colorado, and took work as the Sous Chef in Keystone Resort’s main lodge kitchen.  This did not last for long, because a chef’s position within the resort opened, and Scott scooped up the job as the Chef of the Ski Tip Lodge.  The daily-changing menu of the Ski Tip allowed Scott to explore all his culinary talent and knowledge.  It was the perfect position for the dynamic Chef Scott. 

 

Eventually, Chef Goeringer decided it was time to pursue his dreams and with the help of his business partner Chas R. Apple, Culinary Orchestrations was born.  You can now find Scott catering special events, instructing private classes, or working as a consulting Chef.

 

Chef Scott Goeringer is the virtuoso of a musical medley of taste sensations that begin softly but then as the layers of flavors begin their dance, they get louder and more concise.  This crescendo of flavors has given your taste buds a sensory experience and ends in symphonic harmony in the mouth.