With an extensive career spanning continents and decades, Scot has honed his experience in the bustling environments of high-profile establishments across England, Europe, and the Middle East.
Scot spearheads creative thinking and forward-facing strategies to elevate the F&B sector beyond the ordinary. His journey began in luxury hotels, but in 2015, he transitioned to independent restaurants, quickly discovering that restauranteurs think differently than hoteliers. This shift allowed him to complete projects in 14 countries across Europe, the Americas, and the Middle East.
Scot has worked with prestigious brands and renowned chefs such as Dorchester Collection, InterContinental Hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon, and Asia de Cuba. His successful career spans luxury hotels, upscale and casual restaurants, events, and QSR sectors.
What’s your career highlight to date?
I have worked in hotels, restaurants and bars across 14 countries and the experience of working across different cultures and landscapes has taught me so much that it has become my number one advice to young people in the industry – move abroad and see the world through hospitality!
When did you fall in love with hospitality?
The first shift I ever did at the Queens Hotel in Leeds at 16, I was a silver service waiter in a ballroom for 500 people and I just loved everything about what I experienced. I was hooked and that passion has stayed with me ever since.
What’s the next big thing in hospitality?
Convenience! We are living in a world where we can get anything from the palm of our hand, the most simplest things have been made easy for us today and we haven’t yet moved at this pace in hotels, but our guests want their hotel experience to be as easy as ordering on Amazon so we need embrace it!