Scott Shehadey is the CEO of Shehadey Family Foods, a 3rd generation dairy and food processing business with operations in the Western United States. He began his career at the family’s dairy farm while still in high school and then progressed through various operating and leadership roles at the company before settling into overall leadership in 2005. Under Scott’s leadership, the company has continued to grow and strived to live out its deep-felt purpose of nourishing lives one at a time.
Scott graduated from California State University, Fresno with a B.S. in Business Administration and minor in Agricultural Economics. At CSUF, he was enrolled in the Honors Program where he completed an undergraduate thesis titled: “Innovation in the Family Firm.” A few years after college, he went through a two-year leadership development program called the California Agricultural Leadership Program. Scott has continued his educational development by attending programs at Harvard Business School and IMD, as well as being active in Young Presidents Organization (YPO) and other professional development programs.
Scott has served on more than a dozen boards supporting the dairy industry, communities, and other organizations. He has been married to his wife since 2007, and they have two boys.
