Prior to opening White Linen Catering, Scott Megargle worked most recently as the Executive Chef at Meridian Valley Country Club. He also worked as the Chef de Cuisine at the prestigious Rainier Club in Seattle.

He apprenticed at the Lodge at Pebble Beach and George Blanc in Vonnas, France where purveyors would show up just after dawn with baskets of fresh Perigord black truffles, Breton blue lobster and scallops still alive in the shell. During his work at Pebble Beach he helped cater the Pebble Beach Concours d”Elegance Auto Show and AT&T Professional and Amateurs Golf Tournament.

Scott won a Gold Medal in the Confrerie de la Chaine des Rotisseurs United States Jeune Commis competition of 2002, after winning first place in the Northwest and Western Divisions, he then went on to represent the United States in the world competition where he placed third.

Scott is an active member of the Confrerie de la Chaine des Rotisseurs. He participates in numerous fundraisers and community events including The Taste of The Nation, The UCSD Cancer Center Gala, & culinary student fundraising. He is also an active member with the City of Enumclaw Chamber of Commerce.