Scott Reuse- I got my start with food at an early age. I was influenced with food by all the members of my family. My Dad had a garden that he tended to every year, growing fresh food for us. He was the grill master cooking up great home cooked meals. My Mother was and still is cooking her heart out for anyone that comes into her home. She made many memorable and tasty meals which my words can’t do justice. My family would gather for various holidays, etc. and each person that came would bring a dish they made. I have fond memories of catching fish with my Grandpa, Dad, Brother and other relatives, then coming back for a big fish fry, that Grandma put on.
When I graduated high school, I left the next day from Illinois to Arizona to go to Scottsdale Culinary Institute. I Graduated Culinary School in 1992. I worked for the Marriott Hotels for a few years. Then I landed a job at the Phoenician Resort in Scottsdale, AZ. in 1994. I started out working the poolside restaurant and was asked by the Executive Chef of the resort (Chef Alex Stratta) to work at “Mary Elaine’s” the flagship restaurant. I took the job and worked for Chef Alex Stratta at Mary Elaine’s until 1998. That was the year Steve Wynn from Las Vegas brought Chef Alex and anyone that wanted to go to Vegas out to open his new fine dining restaurant in “The Mirage”. I went with Alex to The Mirage in Las Vegas and helped open “The Renoir”. I stayed with Chef Alex until the summer of 2004, right before they closed to relocate to The Wynn Hotel/Casino. I learned a lot working for him all those years. He promoted me to Sous Chef the last couple of years I was with him. Both Mary Elaine’s and The Renoir garnered the Five Star – Five Diamond Awards.
Katie Trout- Katie is not a traditional chef. As a matter of fact, she had spent her life shying away from the kitchen. After being married to a chef for several years, she finally began to explore the area beyond the living room. Being a professional artist, Katie never had much use for food. Even when she started to rock climb, she still did not properly feed her body. Then she started to display symptoms of Grave’s Disease, a genetic thyroid problem (hyper thyroid). After ten years of being misdiagnosed, she found a good endocrinologist who recognized the depth of seriousness of the problem. After her thyroid was burned out, Katie then spent three years being hypo thyroid (Hashimoto’s). Currently she is dealing with a variety of immune isssues, and continues to use food to play a major part in her recovery.
Katie Trout is a professional painter. In a previous life, she used to be an athlete, too. What drove her to create this product, which took over two and a half years’ research, was the need to feed her body the nutrients that it needed. Only with the help of books and reference material about what each ingredient could do, did Katie start to understand how she could combine these different abundance foods to create a dish that was healthy, good tasting, and gave our depleted bodies the nutrients that we are no longer getting from our food.
Reach Katie on Facebook: http://www.facebook.com/kjtrout
Distributed By: Four Elements Food P.O. Box 1867 Jamestown, Ca. 95327