Scott Stanfield, Racing to Food

Scott Stanfield is off the wall and sometimes out of left field, but in the end it’s the best jobs (ever) for his employees and the best dining experience (ever) for his guests that he is out to be an overachiever in. With over 25 years in the hospitality management and jobs ranging from Restaurant GM to F & B Director at places like oil refineries in the Caribbean, restaurants in the Carolinas and hospitals and hotels in the Rocky Mountains of Utah. Scott has worked for major corporations like Hess, Hilton and Ruth’s Chris as well as small mom and pops like Steamers Seafood Company on Hilton Head Island. As a crackerjack foodie Scott is in search of a food and beverage pairing that tops a PB & J and a tall glass of cold milk, even though he knows that this may too much to ask of the culinary world.

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About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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