ABOUT

Chef Scott Nechay is a professional chef and fly fishing guide currently living in Victor, Idaho.

He began his professional culinary journey more than 25 years ago on the in his home town of Chicago, Illinois. He's been in all aspects of the field, from the service end to cooking in hotels to private clubs in Chicago, Nashville and New York City. His skills were further refined while attending The French Culinary Institute, now known as The International Culinary Center, in New York City. He set the stage at several top industry establishments and later on became a private chef for a family based in Jackson Hole, Wy.

“I’m just as much of a chef as I am a fly fishing guide,” he says. “At 7, I began cooking in my Italian grandmother’s kitchen in Chicago. The pasta bolognese was so delicious. I wanted to learn how to make it. When I wasn’t in the kitchen, my dad and my uncle took me on fishing trips in Illinois and Wisconsin. We caught everything from pan fish to bass to northern pike, landlocked salmon and trout.

The summer I graduated from high school my friends and I took a road trip out west. We spent a lot of time in Pinedale and Jackson. Fishing on the green river, the snake river and in Yellowstone National Park was mind blowing. That’s when I really knew I was going to be out west combining my two passions cooking and fishing.”

Sample menu examples