Chef Tyson brings energy, fresh ideas to MapleCreek
Chef Tyson Scaife is excited to be at MapleCreek, and he arrived from Pennsylvania with a wide variety of fine dining experience and a lot energy.
“My grandparents came from Germany, and they and my mom were great cooks,” he said. The family had a garden and cooked everything from scratch. He and his three brothers helped in the kitchen. “Cooking meals was always a family project,” he said. "We all worked together."
Tyson began his career at Seabrook Island Resort in South Carolina for a year and a half. He moved back to Pennsylvania to attend Pennsylvania Culinary Institute in Pittsburgh. While in school for two years, he worked at Monterey Bay, a fine dining restaurant that served 42 varieties of fish. He also participated in American Culinary Federation food competitions with the local ACF chapter’s hot foods team. This took him to Canada, Germany, and all over the United States, “basically a junior food Olympics,” he said.
After graduation from PCI, Tyson worked at Carnegie House in State College, PA, a fine dining bed and breakfast inn with a popular restaurant that sat 125 people. He next became the executive sous-chef for Ramada Worldwide at PJ Harrigans in State College. Before coming to MapleCreek, he served as executive chef at Passavant Retirement Community, a Lutheran senior living community in Zelienople, PA.
Delicious things are in store for the residents, staff and visitors at MapleCreek. “Fresh produce, fresh meats, fresh herbs,” he said. “Everything is made fresh. We have exciting projects in the works. The new café menu will be up and running Nov. 15, featuring the Maple Bowl, a bread bowl filled with a weekly casserole or hearty stew. We’ll also have substantial sandwiches, like the grilled Reuben on marble rye and the grilled Madison, which is roast beef on sourdough with basil pesto, Swiss cheese and grilled like a Panini.”
There’s good eating ahead for everyone at MapleCreek. You’re invited to come and taste for yourselves.