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Our Kitchen


BIll John, Executive Chef at Scott's Seafood on the River

Bill John

Executive Chef

As it happens to most of us in the restaurant business, Bill John fell into it when he found himself the Manager of a burger joint in Auburn California in the late 80’s, discovered that it was fun, but was drawn to the back of the house, where he found he had a passion for food and for cooking and a chef was born.

Then came the years of apprenticeship, learning his craft, the different styles of cuisine, methods, preparations, the science of food, presentations, small kitchens and large, costs and people management until he landed the Pastry Chef position at the California Café in Sacramento, and stayed there as Lead Cook for the next five years.

Bill then found his home at Scott’s Seafood Grill and Bar in Loehmann’s Plaza Sacramento, where he rose to Executive Chef in just a few months, then opened the Folsom location as Executive Chef.

Bill was later enticed away by the Marriott Corporation, where he became Director of Food and Beverage. Did he miss the kitchen and his food? Of course he did, so he came back home to Scott’s and opened the Scott’s River location in 2008, where he has directed the very successful and challenging restaurant and hotel kitchen since then.

Scott’s on the River is open for breakfast, lunch and dinner 365 days per year, with facilities for parties of 200 or more and room service for the Westin Sacramento.


Matt Seevers, Executive Chef at Scott's Seafood on the River

Matt Seevers

Chef de Cuisine

Chef de Cuisine is a fancy way of saying that Matt actually runs the day to day operation of the kitchen, that he does all the work and Bill John takes all the credit. Well, sort of. Bill and Matt work very closely together to put together the menus and all of the plates that we serve here at Scott’s Seafood on the River and Matt handles most of the production both in the restaurant and in the catering operations.

Matt is a Roseville boy, who found out while studying construction management at Chico State that he could cook. He never had to buy food in college, as his roomies made a deal with him. “We’ll buy the food and you cook”. A legendary” kegger” chef in a party town, way too much fun!

We all have to grow up at some point, so Matt got serious about cooking at Lederwolf Culinary Academy in Sacramento and earned his chops (literally) at Carver’s Steak and Chops, then with the Fat Family organization studying with the great teacher and chef Jung Lee.

He joined Scott’s Seafood Grill and Bar as the Executive Chef of our Loehmann’s Plaza location after working at the Esquire Grill as Sous Chef, and when we closed the Loehmann’s Plaza location, his skills dovetailed perfectly with the high volume at Scott’s Seafood on the River, where he excels in his present position.