Scott is a native of the Northeast who was influenced by luxurious city hotels like the Plaza in New York, and the Mayflower in Washington, D.C., which he was exposed to as a child. After graduating from Cornell University with a focus on Food & Beverage operations, he joined the Sheraton Corporation in Washington, D.C.
Through a series of promotions, Scott held F&B positions in Chicago and Ft. Lauderdale. From 1985 to 1988 he was the Resident Manager of the Montauk Yacht Club & Marina in Montauk, New York in the summer, and the Executive Assistant Manager of the Brazilian Court Hotel in Palm Beach in the winter.
In his first General Manager assignments, Scott won awards for guest satisfaction from Intercontinental Hotels group and Starwood, and was recognized by his peers by being elected to serve on the Franchise council of ITT Sheraton.
From 1995 to 2008, he worked with Meyer Jabara Hotels overseeing five different hotels at various times. He served as a coach and mentor to other General Managers, and led a myriad of initiatives to improve guest satisfaction.
Scott helped the hotels produce a memorable breakfast experience that engaged all of the senses, and led a regional sales team.
After his time with Meyer Jabara, Scott engaged his passion for fine dining and entrepreneurship by heading a restaurant company with a fine-dining steakhouse and wine spectator award-winning wine list. He became a certified sommelier and traveled to California and Italy to further his wine education.
Scott consulted three beachfront restaurants in Delaware. During this time he got to know Edward Walson, who was a frequent diner at the Steakhouse.
After visiting the Royal Blues in January 2016, Scott decided to join Edward and help the Royal Blues Hotel and Chanson restaurant grow in stature. A top priority for Scott in 2016 is “ to create unique experiences for our guests that are consistent with the commitments of Relais & Chateaux, and that will uniquely express our personality and the talents of our team.”