Nemo Glassman

Founder and CEO, Food Tech Trading, Sakana Blue (Kyoto, Japan)

Chef Michael Scott, CEC, AAC, EWMCS, is an award-winning certified executive chef and member of the Epicurean World Master Chef Society with over forty years of culinary experience. Beginning his career at age 14 in California, he trained under Master Chef Shoji Yano and later apprenticed in Japan, experiences that helped shape his global culinary perspective. Throughout his career, Chef Michael has led acclaimed restaurants, country clubs, and culinary operations while becoming a recognized authority on American Wagyu beef. His experience includes leadership roles with Rosewood Texas Wagyu, Wagyu~X, and Tejas Premium Meats, where he has championed innovative ways to bring premium Wagyu to chefs and consumers. Chef Michael serves on the board of the Texas Wagyu Association, provides continuing education for the American Wagyu Association, and is director of culinary for the World Wagyu Council. A passionate mentor and educator, he continues to inspire culinarians worldwide. (Website: chefmichaelscott.com)