Meet Our Culinary Team

Chef Scott Adair

Chef Scott Adair

Corporate Chef

Raised in Atlanta, GA, Chef Scott grew up around great food from midcentury gourmands. His grandfather was a food broker and early “foodie” who exposed him to food products from around the world. His grandmother, a dietitian for the Atlanta school system, inspired him with her traditional southern classics and her love for unique international fare. Among his favorite memories are watching them cook next to each other and bantering about technique.

By his late teens, Chef Scott was working in kitchens around Atlanta. After a stint in college studying marketing and working for his father’s business he realized that the culinary world is where he was meant to be. After graduating from the School of Culinary Arts in Atlanta, Chef Scott worked in many high profile restaurants as well as being a private chef.

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In the early 90’s he opened a restaurant in Atlanta, The Purple Cactus Café, a southwestern bistro. Accolades during this time included “Best New Chef” in Buckhead Weekly, “Best New Restaurant” in Topside Loaf, and “Best New Dish” for his black bean pancake with poblano and crawfish sauce in the Creative Loafer. His specialty was fusing his southern culinary influences into other world cuisines.

 

 

In 2000 he sold his restaurant and stepped into the R&D world, working for a seafood manufacturing company in South Texas where he developed value-added seafood products. In 2002 he won the “Land O Lakes Chef Challenge” for his salmon quesadilla with a chipotle sauce.

In 2003 he joined SupHerb Farms, the largest herb grower in North America, as Corporate Executive Chef. Because herbs are in most dishes, the platform gave Chef Scott a large canvas to create inspired dishes. In 2006 he won the Quiznos’ “Iron Chef Sandwich challenge” with several of his creative flatbreads that were launched into production the following year. During this time, he also participated in many chef cook offs at the National Restaurant Association show in Chicago.

For the past ten years, he has worked on R&D and menu ideation for prominent food manufacturers and restaurant chains in the U.S. and Canada. With over 22 years in the food industry, Chef Scott has accumulated a vast knowledge of the science and artistry of flavor, culinary development and culinary trends. Coupled with his passion for food and his and distinctive dishes, Chef Scott continues to pursue his culinary dreams.

Chef Stephanie Schutz

Chef Stephanie Schutz

National Account Manager

Chef Stephanie Schutz serves as National Accounts Manager for SupHerb Farms.

Chef Stephanie’s interest in food was nurtured by her Italian mother and grandmother when they crowded in the kitchen to prepare feasts for family get-togethers. She immersed herself in the regional cuisines of Mexico City and Puebla during a three- year stay south of the border.

After graduating with honors from Scottsdale Culinary Institute Chef Stephanie secured a pastry chef position at the famed Mary Elaine’s at the Phoenician Resort in Phoenix. She was recognized for her upscale menu roots and baking skill by the Phoenix New Times for Walker’s pretzels, described as “steamy hot, cloaked in coarse salt and pulled in pliant, chewy mouthful, they’re almost sensual.” Chef Stephanie leveraged her culinary skills in every segment from fine dining to airport concessions and ran her own catering business, Everything Extraordinary, in Scottsdale.

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Chef Stephanie discovered her flair for consultative and solution based selling in the foodservice industry when she served as business development account executive for the foodservice distributor Shamrock Foods. She also held both independent and mulit-unit broker sales rep positions for J. Goodman & Associates where she represented 40+ manufacturers and maintained and grew business with regional, emerging and national restaurant chains. While at J. Goodman & Associates, she was nominated for Sales Person of the Year by her peers two years in a row and received the honor in 2009. Before joining SupHerb Farms, Chef Stephanie continued to build relationships and business, serving as district sales territory business manager and national account manager for Heinz North America. Representing the full product line Chef Stephanie was successful working with Heinz cross-functional teams as well as customer R&D teams to create proprietary menu items. Continuing education at CIA’s Techniques Bootcamp and professional memberships like Women Chefs & Restaurateurs keep Chef Stephanie at the top of her game.