Blaze PR – Claremont Hotel Club & Spa bio 1

Below is a sample bio I wrote for the Claremont Hotel Club & Spa website.


Chef de Cuisine
The Meritage at the Claremont

Scott Quinn’s entry into the culinary world began at age 14, cooking for his mother Susan Quinn. Since then, his inspiration to develop his own style has come from a combination of his vast restaurant experience, his worldwide cookbook collection, and the motivation he gets from seeing the reaction on someone’s face after their first bite. As Chef de Cuisine at The Meritage at the Claremont, Scott is in charge of creative direction.

As Chef de Cuisine, Quinn oversees 6 team members and has the creative direction to constantly change the menu at The Meritage – the signature restaurant at The Claremont Hotel Club & Spa, where diners can their own tasting menu from creative selection of small plates and wine pairings.

Quinn started working at The Claremont in October 2012 and has enjoyed The Claremont’s unique history and the love and attention that its employees and guests have to food and wine. Prior to working at the Claremont, Quinn was an Executive Sous Chef at Red Rock Café, Chef de Partie & Assistant Banquet Chef at Fiamma Trattoria, Sous Chef at Bouchon Bistro, and worked as Chef de Cuisine at Bagatelle LA.

In his free time, Scott likes to relax and hang out with his family and friends. Scott developed a small passion for carpentry, and loves do-it-yourself projects. Similar to cooking, this hobby allows Scott to buy raw materials and make something great using his creative genius.


Drafted by:

Jarone Ashkenazi
Blaze PR


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