Scott D Turley

Executive Chef

Offices, Departments, or Centers: Dining Services , Catering ,

CEC, AAC

Chef Scott Turley, CCE, AAC, is the executive chef and chief culinary officer for Grinnell College. In this capacity, Turley manages all culinary operations and oversees all of the College's catering functions. Under his direction are thirteen American Culinary Federation (ACF) certified chefs which has helped make Grinnell College Dining Services a national leader in the college and university industry.

Turley began his career as a youngster that developed a passion for cooking. His first job was as a line cook in an Italian restaurant. From this humble beginning at the Italian restaurant, he progressed to become a chef at a French restaurant, a major hotel chain, and a major university before joining Grinnell College to develop a professional culinary department.

Turley has a long list of accomplishments in the culinary industry including the founding chef of the Southeast Iowa Chapter of the ACF; past president and board member; culinary evaluator; practical test administrator trainer; member of the Iowa Department of Education ProStart Task Force; member of the advisory board for culinary arts at Iowa Valley Community College and Indian Hills Community College; guest chef at Charlie Trotter’s Chicago restaurant; published articles in the National Culinary Review as well as Rachel Ray Magazine; ACF national award for mentoring chefs of tomorrow, WACS World Association of Chef Societies, Young Chef mentor; the Grinnell College Culinary Internship Program chef administrator; 2011 Iowa Chef of the Year; as well as earning 16 competition medals. His most recent award is his selection to the ACF’s prestigious American Academy of Chefs (AAC). The AAC is the honor society of the ACF and represents the highest standards of professionalism in the organization, society, and industry.

Turley continues his passion as a professional culinarian by his contributions to the industry and by sharing his talents and expertise with young people desiring to become professional chefs. He remembers his humble beginnings.