Meet the Culinary Team

Scott Cooper, Executive Chef

Phone: 561-498-3606 ext 138
Email: scooper@gleneagles.cc

Originally raised in New England and an avid Boston fan, Scott received degrees in Florida and worked in South Florida for nearly 10 years, where he met his wife Julia. Scott & Julia have two daughters, Simone and Amber. Scott believes that passion and love are the key ingredients for being a good Chef. He believes that if we put love into our food, it will translate to our members and guests, and that nothing is more rewarding then teaching and mentoring the culinary staff.

 
   

Amanda Currie, Executive Sous Chef


Phone: 561-498-3606 ext 138
Email: acurrie@gleneagles.cc


Born in Trinidad and raised in Orlando, Amanda began cooking at age 6 for her family. She earned a full scholarship to the University of Central Florida (UCF) through her volunteer work with the American Red Cross. At UCF, while pursuing a Bachelors of Fine Arts in Film, she discovered her passion for food while catering film sets for her classmates. Amanda put herself through culinary school at Le Cordon Blue in 2011 while working full time with a kosher catering company. Amanda worked in Fort Lauderdale on Las Olas since moving to south Florida in 2013 and was one of the opening line cooks for Lobster Bar Sea Grille where she quickly worked her way through all the positions in the kitchen to become Chef de Cuisine. Amanda considers seafood her specialty and loves the science and art of cooking. In her spare time you can find Amanda reading cookbooks, trying new recipes, and researching ingredients and techniques. Personal life: Amanda met her husband Dave at UCF and they got married in 2008.