The Grand Summit Hotel, a historic hotel serving the greater New York area, has appointed Adam Scott as executive chef, responsible for overseeing catering operations that support both social and business group functions and creating memorable experiences for patrons of its full-service restaurant, the Hat Tavern.
“Adam Scott will turn his culinary magic to creating one-of-a-kind caterings for our corporate group clients as well as for social functions, including weddings, anniversary celebrations, bar and bat mitzvahs, class reunions and baby showers,” said Robert Gelber, hotel president & general manager.
“Adam also will play a pivotal role as we transform the Hat Tavern into Summit’s newest restaurant concept, with a new name, menu and décor,” Gelber said..
Scott formerly was executive chef at Beacon Hill Country Club, Atlantic Highlands, New Jersey, where he supported a 150-seat, full-service restaurant as well as golf outings, tournaments, themed functions and wine dinners. He started at the country club as executive sous chef in 2007 and was promoted to executive chef in 2015.
From 2000 to 2007, Scott was owner and executive chef of the Indigo Moon Restaurant in Atlantic Highlands, a 65-seat restaurant featuring country French cuisine. The restaurant won numerous awards including a Top 5 French Bistro by Zagat’s Guide, one of 60 Favorite Restaurants by New Jersey Life and three stars by the Asbury Park Press.
He was restaurant chef at The Grand Summit Hotel from 1997 to 2000, where he was named manager of the year in 1998. The hotel’s restaurant was rated three stars during his tenure by the Star-Ledger, Newark, New Jersey.
Earlier in his career, Scott served Fromagerie Restaurant in Rumson, New Jersey, as sous chef and executive chef; Mumford’s Restaurant in Long Branch, New Jersey, as sous chef; the Ocean Reef Club in Key Largo, Florida, as first cook; and the former Ocean Place Hilton in Long Branch as sous chef and garde manger.
Scott earned a degree in culinary arts at Johnson & Wales University, Providence, Rhode Island; Certified Executive Chef designation from the American Culinary Federation; a certificate from the former Windows on the World Wine School, New York; Certificat de Cuisine from Le Cordon Bleu, London; and a ServSafe certification in food handling.
New Jersey Life named him one of its Top 25 New Jersey Chefs in 2004.
About The Grand Summit Hotel
Everything about The Grand Summit Hotel speaks to its authenticity as a historic icon in Northern New Jersey, from its intricate exterior brickwork reminiscent of a classic Tudor mansion to its original interior lobby, featuring a vaulted beamed ceiling, gold-leaf detailing, chestnut woodwork and stone fireplace.
More than 150 years after the hotel’s founding in 1868, its original guest rooms have been renovated to 21st century standards while retaining the boutique style and charm that distinguish them from the sameness of branded franchised hotels. The independent hotel’s family owners are committed to providing friendly, individualized service in the tradition of the founders.
The Grand Summit Hotel specializes in catered corporate and association meetings and social events, including weddings, anniversary celebrations, bar and bat mitzvahs, class reunions and baby showers. Its ballroom can accommodate up to 150 attendees for corporate meetings, 225 for social events and 350 for trade shows and receptions.
Summit is a popular destination for international business and leisure travelers, who come for meetings at the nearby headquarters of Fortune 100 companies as well as world-class shopping in the 150 stores and restaurants that comprise The Mall at Short Hills, just three miles away.
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