Our Chefs

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Melissa Scott - Sous Chef

Grist Mill Sous Chef, Melissa Scott, started in restaurants at the young age of 14. She began in the front of the house but quickly realized that cooking was her true passion. Shortly after graduating high school, she began her career as a prep cook in North Creek. She worked diligently and efficiently, earning her a line cook position after just 1 year. Her dedication and skill allowed her the opportunity to take on a Sous Chef position at The Copperfield, a large year-round resort near Gore Mountain.

Melissa worked there for 4 years organizing banquets and assisting the Head Chef in the main restaurant, “Trapper’s.” Melissa joined the Grist Mill team in March of 2018 hoping to expand her knowledge base and master gourmet cuisine. She has been huge asset to both Chef Adam and the rest of our staff, always smiling and pleasant. Melissa lives in her beautiful Adirondack styled cabin overlooking Oven Mountain with her son, Nate, who she enjoys spending all her free time with. They most enjoy, fishing, hiking, swimming, baseball and “Monday night dinner dates.” We look forward to having Melissa be a part of our team for a long time to come.

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