About

Scott, a.k.a. “Skip” Grewe, hails from Florida where he started in the industry washing dishes at 13. After seven years at The Ritz in Sarasota, two years at Michelin-starred Jean-Georges, three at Aureole, and five as the proprietor of Sutton Inn on the upper east side, Scott and his wife,
Eliz, sailed their Sloop “Oyster” over 20k nautical miles from New York to California through the Panama Canal.

Boat life led to two years of seasonal cheffing in Martha’s Vineyard as the Executive chef at Outermost Inn before the couple landed in LA where Scott worked for Jordan Kahn at Michelin-starred, Meteora. A true sailor, Chef Scott lives the life aquatic, and is passionate about Aquaculture, regenerative shellfish and seaweed farming which he believes is the future of seafood.