By Lisa Balschunat
Lake Ridge Restaurant chef and co-owner
Scott Ringwood grew up with a mom who was
a good cook with a big garden. He lived near
neighbors who raised a pig and a veal calf.
originally planned to be an auto mechanic, but
got bitten by the restaurant bug when he was
hired as a dishwasher at age 15.
In his leisure time, he drag races alcohol
fueled corvette funny cars, driving them over
200 miles per hour.
Ringwood, known for his exceptional soups
and sauces, is completely self taught. He graduate
from high school at 17 and worked at Two
Chefs on Route 9, first prepping the salad bar,
then he worked on the line for three years,
learning all he could about the kitchen.
He worked at Smith’s Restaurant, Cohoes, for several years. All the while, Ringwood poured over cookbooks and started experimenting on the stove top.
He worked diligently as head chef for four years, then, in 1986, opened his own restaurant in Mechanicville, the Magic Skillet. It was open for three and a half years.
“We experienced many growing pains back then. We had three business owners. We were working 100 hours a week, making peanuts. We lost about $60,000, refinanced our houses, then picked ourselves up and moved forward,” he said.
Ringwood also worked as a sous chef at the Steuben Club in Albany, prepped for countless banquets and holiday parties. He also did a short stint at the Old Dater Tavern in Clifton Park. Since 1990, Ringwood has received several awards for his culinary expertise, but shies away from discussing them. “The awards meant something years ago. Now I simply enjoy what I do and who I work with.”
“I do make great sauces with unique flavor profiles, and I like to make salsas and vinagrettes,” he said. “Anyone can cook a fillet, fish or steak, but secret is in the sauce.” The chef said there are more “foodies” around than ever before.
“The Food Network has changed the food industry dramatically,” he said. “More people are leaning toward finer food, smaller plates and fun plates. I like that.”
Ringwood said he is “blessed with an awesome dining room staff.” He has a part-time chef, Jackie, who has been with him for 16 years, and a sous chef, Michael, who has been with him for five years. “I have a great service manager and hostess, Diana and Cathy, and others — too many to name them all. We take what we do seriously, but we also have fun.”
“This business is all about great people,” he said. “Sharing a meal is the greatest part of what we do at Lake Ridge, and it is humbling. You know, it’s all about the wonderful relationships between our customers and our staff.”
Ringwood has a backyard garden. Many of his signature dishes are made with his heirloom tomatoes, squash and other assorted vegetables. He’s a guy who loves to till the soil and play in the dirt.
“I am truly blessed to do what I love to do and to work with and to meet so many wonderful people,” he said. “Did you know that Saratoga Springs ranks above San Francisco on restaurants per capita? Amazing, isn’t it? We have so many wonderful choices here.”
Ringwood shares his passion for food, people and life at Lake Ridge with his co-owner Bob McKenna. This fine dining restaurant features three quaint dining rooms and an elegant mahogany bar. To make a reservation call 899-6900.