blue on blue Executive Chef Scott Garrett

Scott Garrett arrives at blue on blue at the Avalon Hotel after serving as Executive Sous Chef at Whist at the Viceroy Santa Monica. A native Texan who was raised outside of Houston, Garrett began experimenting in the kitchen as a young boy and was regularly cooking for his parents by age 13. While studying psychology at Stephen F. Austin State University in Texas, Garrett also worked part time as a waiter and bartender in various restaurants, eventually falling in love with the hospitality industry. A fortuitous meeting with a chef from the Culinary Institute of America cemented his decision to try a different career path, and, upon graduation in 1997, Garrett had no trouble choosing cooking over counseling.

The aspiring chef entered an American Culinary Federation Apprenticeship Program at Colorado Springs’ renowned, five-star resort, The Broadmoor. The rigorous, four-year program encompassed 6,000 hours of training at the luxury hotel. After completing his apprenticeship in 2000, he remained at the resort, working as Demi Chef at the elegant Penrose Room and at Stratta’s, a dining venue at the hotel’s golf club. He then accepted his first Executive Chef position at Breadheads Bakery & Café in Colorado Springs. There, he created menus for three meals a day and apprenticed as a baker.

In 2002, Garrett moved to La Posada de Santa Fe Resort & Spa in New Mexico. As Executive Sous Chef, he oversaw all of the resort’s dining venues, as well as room service and banquets designed for 50 to 500 guests. During his tenure, the elegant Fuego restaurant on property earned a AAA Four-Diamond award.

Moving to Southern California in 2006, Garrett became Executive Sous Chef under Chef Warren Schwartz at Whist, the fine-dining restaurant at Kor Hotel Group’s Viceroy Santa Monica. Scott’s tenure under Schwartz, along with Kor’s commitment to growing culinary talent, contributed to Garrett’s development as a head chef, and he was the natural choice for Executive Chef at blue on blue at the Avalon Hotel in Beverly Hills. At blue on blue, Garrett continues experimenting with the Golden State’s bounty of organic and artisanal products—and introduces spices from around the world—to create an innovative California cuisine. “At this point in time, everything you see—all the exotic foams, gelées, et cetera—has already been done,” he says. “I’m interested in keeping things relatively simple, while making food fun again.” Garrett is, however, noted for his adventurous nature when it comes to presentation, playing with colors and textures to bring his own artistic expression to the plate. Garrett is responsible for all kitchen operations and menu creation at blue on blue, as well as 24-hour in-room dining at Avalon Beverly Hills and crafting special event menus for up to 150 diners.

During his career, Garrett has won accolades in many regional and national culinary competitions. When he’s not in the kitchen, the 33-year-old chef enjoys spending time at the beach and enjoying the company of his wife, Nicole, a pastry chef at the popular SusieCakes bake shop, and Parker and Greta, two dogs they rescued from a local shelter.