PHILOSOPHY Scraps is the creation that resulted from three friends coming together to utilize their different talents to build a unique restaurant. At Scraps, we strive to provide food that is high in quality, variety, and value, with an atmosphere that invites a social dining experience. Our dishes are designed to delight with inspired blends of different cuisines. Though Scraps can be enjoyed solo, we encourage communal eating (and drinking!) We hope our food and environment sparks scintillating conversation with your family, friends, and coworkers!

DEBBIE NGUYEN | FOUNDER Debbie loves to travel to keep up with the trends and fashions of the restaurant business. This is how she became inspired to open Hot Pot City, a sucessful restaurant located in Westminster, CA. (www.hotpotcity-tablebbq.com). She created the concept and designs as well as oversaw its development. Debbie's passion, combined with her knowledge of food, wine and culture make her a key ingredient of Hot Pot City and Scraps. With more than 6 years in the restaurant industry, she continues to develop managers and chefs with her restaurant and business experience.

KEITH NGUYEN | EXECUTIVE MANAGER/PARTNER Keith’s former background is in Information Technology. After spending 13 years in the IT field and working for many employers, he embarked on the path of entrepreneurship. His past experiences have sharpened his managerial and problem solving skills as well as instilled the professionalism needed for running a successful restaurant. He also is a talented individual that excels at hands-on projects using his creative problem solving skills and has the ability to bring people together. Keith wants to ensure that Scraps will provide you with a fun, unique and memorable dining experience.

JAMIE NGO | EXECUTIVE CHEF/PARTNER Jamie is a trained professional Chef from Le Cordon Bleu College of Culinary Arts located in Pasadena. With her education she has gone on to work at such renowned places in the Los Angeles area such as the Ritz Carlton in Pasadena, The Polo Lounge at Beverly Hills Hotel and The Bazaar at the SLS Hotel in Beverly Hills and is now the Executive Chef of Scraps. Jamie's palate and experience bring much excitement to the Orange County area. Her career has taught her how to be versatile as well as how to deal with the fast paced environments of the kitchen. With her mastery of food and flavor, she evokes a variety of reactions that will leave you wanting more. Her passion for cooking had inspired Debbie and Keith to convince her to become a part of the joint venture that resulted in the founding of Scraps.