Kaori Scott

Executive Pastry Chef

“To me, pastry is an art and science. I love that it highlights craftsmanship through the balance of flavours, creativity and touches all the senses.”

Four Seasons Tenure

Since 2023
First Four Seasons Assignment: Current

Employment History

Wynn Macau; Wynn Las Vegas; Joel Robuchon Las Vegas; Quince in San Francisco, California; Dominique Ansel Bakery in Las Vegas

Education

International Culinary School at Art Institute of Las Vegas, Associate’s Degree in Baking and Pastry Arts; Ecole Gastronomique Bellouet Conseil Paris, France; University of Nevada Las Vegas, Bachelors in Marketing

Birthplace

Tokyo, Japan

Languages Spoken

English, Japanese

Chef Kaori Scott’s passion for creativity and attention to detail shine through in every dessert and pastry she crafts. From hand-painting flowers and guest names on plates for a VIP dinner at Four Seasons Hotel Macao to perfecting the art of chocolate, ice cream, and bread-making, she consistently goes above and beyond to create memorable culinary experiences. Her dedication to using the finest ingredients, respecting seasonality, and showcasing bold flavours through simple yet refined techniques set her apart as a true artist in the kitchen.

With a particular love for baking cookies, madeleines, and canelés, Chef Kaori is a master at balancing contrasting tastes and textures. She delights in pairing flavours such as mango and passionfruit, mixed berries and coffee, and lemon and hazelnut, creating desserts that are as harmonious as they are innovative. Her ability to combine these elements reflects her deep understanding of flavour profiles and her commitment to delivering extraordinary experiences to her guests.

Beyond her culinary creations, Chef Kaori is passionate about learning and sharing her knowledge with others. Whether teaching techniques or inspiring her team, she finds immense joy in fostering growth and collaboration. Her enthusiasm for her craft, combined with her meticulous approach and creative vision, continues to elevate the art of pastry-making to new heights.