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Executive Chef

Bri Van Scotter

As an avid traveler, Chef Bri Van Scotter draws upon her adventures to inspire every dish she makes. Her studies started at the Culinary Institute of America, where she studied culinary arts. Living and working in Napa Valley paved the way for her to work in some of America's most prestigious kitchens. With a passion to learn more, Chef Bri headed back to school to study pastry and graduated from the Art Institute of Orange County. From her first job throwing pizza dough to leading kitchens throughout the United States, Chef Bri has worked as both an executive chef and pastry chef. With the need to teach, she returned to her alma mater and became a culinary chef instructor for The Art Institute of Orange County, where she shared her passion of fresh organic ingredients with her students. It’s that same passion for pure food that led her to hunt for the purest protein possible. After seeing the lack of creative and inspiring wild game recipes, Chef Bri created Wilderness to Table, a website solely dedicated to self-harvested wild game recipes. Her website has now been turned into a television show, also called Wilderness to Table, which can be seen on