Scott Berglin is a retired engineer, manufacturer, and patent holder whose food products and processing equipment are sold internationally. His career began at age fourteen as a sous chef, working for the culinary-trained chef-owner of a Mexican restaurant in Los Angeles in the 1960s. Within a few years, he became the restaurant’s sole chef and eventually trained its new owners. As the main cook in his family, Scott has long enjoyed
sharing his favorite meals at employee gatherings hosted at his home and business. He has also catered events for employees and customers of other organizations, ranging from Asian nail salons and community hospitals to his own high school and college reunions. In spite of many requests to start his own restaurant, he has preferred to stay in his lane as a manufacturing engineer:
"Restaurant work is hard work, and I respect every person who chooses that career. But I know the engineer in me would always have wanted to keep exploring beyond the walls of one restaurant. I care more about the food than the recognition. It’s the research, discovery, and continual refinement that keep me interested."Scott and Sherrie Berglin live in Wenatchee WA with five little critters they love. Between them they’ve raised eight adult children, all of whom have gotten the culinary bug.