Director of Operations
As Director of Culinary Operations, Scott brings to the organization a wealth of knowledge and experience that will help propel our team to the next level. His most recent venture was at Newark Liberty International Airport, where he served as the Director of Culinary over multiple concepts exceeding $200M in annual revenue. In addition, Scott led the culinary team at many established NYC/NJ venues to include Ursino, Craft, and Crystal Springs Resort. His experience with Research and Development, most notably during his time at Starr Restaurant Group, is extremely beneficial in enhancing our guest experience and elevating our on-site culinary standards. Scott graduated from Edinboro University of Pennsylvania with a Bachelor’s Degree in Anthropology and then went to Johnson & Wales University and received his Associates Degree in Culinary Arts.
When not at work, he enjoys spending time with family, traveling, snowboarding and anything outdoors.