Scott Campbell
Executive Chef

Scott’s love of the culinary arts started young. He began working as a helper in his family’s restaurant kitchen at just 6 years old and rose to become a short order cook by his teens – a position that sparked his interest in cooking even more.

Building on his passion, Scott studied at The Restaurant School and later became the A la Carte Sous Chef at a well-known hotel, moved on to become an Executive Chef at a southeastern Pennsylvania golf club and event venue, and then brought his exceptional skills to Radnor Valley.

Scott was the Certified Culinary Captain of the ACF Culinary Olympic Team representing the United States in Erfurt, Germany. Scott helped lead his team to two Gold and one Bronze medal in that competition.

Igor Skuratovsky
Sous Chef

Igor is a gradute of the Culinary Arts Program at CCP – widely recognized as one of the best culinary schools in the state of Pennsylvania. Upon his graduation from CCP, Igor was recognized as a talented chef and immediately hired by a suburban speciality hotel and event venue. He later moved to Downingtown Country Club as the Sous Chef where he joined with Radnor Valley’s future Executive Chef who brought him to our club.