ABOUT SCOTT'S SEAFOOD

HISTORY

Our Story

The first Scott’s Seafood restaurant was started in 1976 in the Marina District in San Francisco. Since then, other Scott’s Seafood restaurants in San Jose, Oakland, Sacramento, and Folsom have evolved, each with their own unique menu and ambiance, and catering to their own local communities. While each restaurant is independently owned and operated, they all continue to serve the finest, freshest seafood and award-winning clam chowder.

Scott’s Seafood has been a South Bay tradition for over 30 years, with an emphasis on sustainable, healthy food options. Scott’s Seafood has won the People’s Choice Award for its Boston Style Clam Chowder several years running, reaffirming the consideration that goes in to crafting each meal.

High Quality Food & Drinks, Welcoming Staff & Amazing Community

LEADERSHIP

Team

Sammy Reyes

General Manager/Partner

Sammy Reyes was born in the historic state of Veracruz, Mexico. He immigrated to the United States in 1998 at the age of 14 where he arrived to the San Francisco Bay Area— where he would later discover his passion and love for cooking.

He graduated from Woodside High School in Woodside, California where he took his first cooking class. As an energetic and self-driven individual, he entered the food industry while taking classes and began working as a dishwasher at Café Fino Italian Restaurant in Palo Alto, CA. While working there he had the privilege of gaining firsthand industry knowledge through hands-on experience on weekdays and weekends.

Mr. Reyes has over 20 years of experience in restaurant operations and management and has developed expertise regarding cooking and bartending, demonstrating his vast knowledge of a restaurant from the front and back of the house.

He joined Scott’s Seafood Palo Alto in 2004 and Scott’s Seafood San Jose in 2008, where he is currently the general manager and executive chef.