In this new series, TCU Magazine visits with alumni in the food and beverage industry. Send recommendations to tcumagazine@tcu.edu.

Before his 2024 appearance on MasterChef, Scott McKinnon ’92 worked in sales and marketing for three decades, including leading his own consulting company, McKinnon Partners, since 2018. His experience on the popular cooking show hosted by Gordon Ramsay (season 14, episode 4, “Gen X”) inspired McKinnon to become a private chef. Today he also plans and prepares wine-tasting menus for Roots and Water, a private wine club in Southlake. 

Where did you get your passion for cooking?  

Any time there was a family event, gathering for a birthday or a holiday, I was always the one doing the cooking. Friends and family encouraged me to open a restaurant for years, but I was very involved in the sales and marketing career. In early 2023, I started a side hustle as a private chef, just putting my toe in the water. 

How did you get on MasterChef?  

My wife was on a girls’ trip last February; it was just me and the dogs home all weekend, and it was pouring down rain. I’d always wanted to apply so I told myself, “Man, if you’re gonna do it, just do it this weekend.”  

They were not even taking submissions at the time but I filmed an application video, filled out the application and forgot about it. Almost six months later, my phone started blowing up and it was the MasterChef people.  

“Any time there was a family event, gathering for a birthday or a holiday, I was always the one doing the cooking,” Scott McKinnon said. The passion became a profession when, in 2023, he put his “toe in the water” as a part-time private chef. Courtesy of Scott McKinnon

What was the audition experience like? 

From June until November, it was probably one of the most stressful, time-consuming things I’ve ever done. This was happening in the middle of my wife and I both trying to run our respective businesses.  

I would hear from them almost two or three times a day telling me, “We want you to cook with these ingredients, film this video and act like you’re cooking a dinner for Gordon.” I felt like the dog that they kept just raising the bar to jump over and it just went on and on and on for almost six months.  

Finally, toward the end of October, they said, “You’re potentially going to be in a really small group of people that we bring to Los Angeles to do some on-site casting and auditioning and interviews.” 

What happened when you arrived in Los Angeles?  

There were around 100 of us that they flew in from all over the country. Once we got to the hotel, we started competing; we started interviews and we started prep cooking. Over about probably a 10-day period of time, I survived three cuts — from 100 people to 60 to 40. And the top 40 got to be on the show.

Scott McKinnon gets some love from famed chef Gordon Ramsay during his 2024 “MasterChef” appearance. Courtesy of Scott McKinnon

How did you stay focused? 

I played football at TCU and there were a lot of parallels. Being able to have tunnel vision and do your job and not let the moment swallow you is important. I felt blessed that I had somewhat similar experiences, so I felt very comfortable, I felt in my element.  

I loved meeting all the people from all over the country from every background imaginable. I’ve got lifelong friends in the industry; we’ve already done tons of pop-up dinners together.  

What advice do you have for someone looking to pursue a similar path? 

The largest opportunities for growth at any point of my business career 100 percent came when I stepped out of my comfort zone. You’re gonna learn more from setbacks than you are from the victories; just use those to propel you.  

Editor’s Note: The questions and answers have been edited for length and clarity.