After graduating at the top of his class from the Culinary Institute of America in New York, Scott Ostrander traveled across the country to work in the kitchens of Roy Yamaguchi on the Islands of Hawaii and Oahu before returning to the mainland to assume the position of Chef de Cuisine at the Morrison House Hotel in Alexandria, VA, working with award-winning Relais and Chateau Grand Chef Christopher Brooks.
In the spring of 2000, he moved on to become Sous Chef under renowned Washington, D.C. chef RJ Cooper at the landmark New Heights. During that time, Chef Ostrander was first exposed to the burgeoning ‘farm to table’ movement by Chef Cooper. He continued developing the cuisine and later took his culinary skills to a small, farm-to-table restaurant in the suburbs of Charleston, SC. He was subsequently recruited to become Chef at Bistro Savannah in Savannah, GA, a local favorite in the old city market, where he spent four years building a locally-sourced menu from the ground up, searching out relationships with farmers, ranchers and fishermen from Alabama to South Carolina.
In 2010, Chef Ostrander moved to Jacksonville, FL, to take on the Chef’s position at ‘town, a new farm to table concept restaurant in the prestigious Avondale neighborhood that was named best new restaurant in Florida in 2011. He then moved to Mama’s Boy Southern Table in the CT suburbs of NYC, bringing his love of local product and traditional Southern cooking to the Northeast, which earned many accolades under Ostrander’s supervision.
In addition to overseeing all kitchen staff, Chef Ostrander plans to improve upon the fine-dining experience at Red Stag Grill, and continue the restaurant’s commitment to Asheville-area sourcing and sustainable farming.