Chef Scott West started his culinary career in Orlando, Florida as a line cook in various restaurants throughout high school. After graduating, he took his talents to Miami to start cooking at the Ritz-Carlton South Beach and later the Ritz-Carlton Bal Harbour. It was in Miami where he found his passion and love for culinary arts.

He then decided to go to culinary school at the esteemed Culinary Institute of America, Hyde Park. Following culinary school, Chef Scott moved to Fort Lauderdale and became the private chef of a 110’ motor yacht “Le Reve”.  A year later he moved to Greenville, South Carolina to open a farm-to-table Restaurant “Oak Hill Café & Farm” with his colleagues from the Culinary Institute of America. They were nominated for a James Beard Award in 2018 for “Best New Restaurant, Southeast”. In search for more experience in high volume restaurants, he then joined the team of Hall’s Chophouse, Greenville.  He then moved back to his home, Orlando in the summer of 2021 as the Executive Chef of Shula’s Steak House. In February 2024 Chef Scott was promoted to Sr. Sous Chef of the Swan Reserve where he oversees Amare, Grounds, Stir, Tangerine, and In-Room Dining.