“We all have a connection to cancer or a cancer scare,” said Irvine, who lost his grandfather to the disease. “It means a lot to bring people together to do some good.”
Irvine’s father, Alan, started working for Scott’s Seafood in the Bay Area in 1980 and became a managing partner of the Sacramento restaurants in 1991. He and his wife, Sigrid, later founded Scott’s Seafood on the River in 2008. Nestled along the scenic Sacramento River, the restaurant has become a beloved local institution — not just for its cuisine but for its commitment to community.
The company’s involvement with the cancer research funding began nearly 30 years ago when Frederick J. Meyers, a frequent patron, oncologist and UC Davis Comprehensive Cancer Center leader, approached the Irvine family with an idea to join the fight against cancer. That conversation sparked the creation of an annual employee golf tournament, which has since become a cornerstone of the restaurant’s fundraising efforts.
“That’s how we hatched the plan for the employee golf tournament as a way to raise money for cancer research,” said Sheilah King, who manages the restaurant’s finances and oversees the tournament. Held each June at Valley Hi Country Club in Elk Grove, the event draws employees and customers together for a day on the greens.
The funds raised have directly supported UC Davis cancer researchers in their pursuit of innovative treatments and cures. Meyers emphasized the importance of community partnerships in advancing cancer research.
