Scott Ulen

Chef Instructor

Since 2018 Scott Ulen has been the STEP Chef Instructor, where he leads all culinary instruction and develops curricula for our talent pipeline and upskilling classes. Scott draws on more than 14 years of culinary experience as both a cook and manager at high profile restaurants, using his in depth knowledge to make sure that our participants are well-trained and ready to succeed in the industry. Amongst his previous positions are that of owner of Scott’s Brats Sausage Company; Executive Chef at The Republic Restaurant, Takoma Park, Maryland (a RAMMY winner) and Sous Chef, Owen & Engine Restaurant, Chicago (a Michelin Bib Gourmand restaurant). Scott earned his AAS in Culinary Arts from Colorado Mountain College and completed his 4000 hour American Culinary Federation culinary apprenticeship with Beaver Creek Resort in 2009.