• Meet Susie Scott

     
    POSTED October 16, 2016
     

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to brittany.trevick@tigeroak.com.

Susie Scott was recently hired to be the restaurant manager of the Carillon in Austin, Texas.

1. What are you looking forward to in your new role as the restaurant manager of The Carillon?

As a new manager, I am most excited about introducing new people to The Carillon. It is a unique restaurant, with a relationship with The University of Texas and prides itself on providing cuisine and service that reflects the local identity of Austin. The potential within this space is limitless. There are multiple private dining rooms, huge spaces for events, a beautiful main dining room and a bar that has the potential to become a hotspot for both locals and visitors to Austin.

2. How do you think your past industry experience has prepared you for this role?

Working in food and beverage for more than 15 years has given me the opportunity to experience all the aspects of this wonderful industry. As someone who has worked many different positions in many types of places, I understand what it means to provide excellent service. It’s not just about flawless technique and knowledge of service standards, it’s also about providing a comfortable and warm environment for your guests.

3. What goals do you have in mind for the restaurant for this year and further down the line?

I want to translate my experience as a certified sommelier working at a renowned wine bar in New York City and working in the wine culture of downtown Austin, into the bar at The Carillon. With a heavy focus on curating a thought-provoking, yet approachable, wine list. I hope to create an inviting and energetic environment for guests to come and enjoy a glass of wine along with our new small plate menu, thoughtfully composed by our talented kitchen with wine-friendly fare. I hope that in the future, more Austinites will think of The Carillon as a destination for great drinks, delicious food and a fun place to gather any night of the week with friends and family.

4. How did you get into the industry?

When I was in high school, I started working in a mom-and-pop coffee shop. I really enjoyed the fast pace and energy required to make specialty coffee drinks, breakfast, and lunch for people on the go. That peaked my interest in the industry, and I soon began my career as a server and bartender and eventually moved into management. I lived in New York City for 10 years, where I found my passion for food and beverage while working at Morrell Wine Bar at Rockefeller Center. I fell in love with the culture of food and wine and have traveled to many different regions of the world to explore this culture further.

5. What do you enjoy most about the restaurant business?

The people in this field are the best part of the restaurant business! Not only do I have the opportunity to work with many hardworking, interesting individuals that become like members of my family, but it also allows me the ability to meet new people every day. Working in hospitality is about providing a memorable and enjoyable experience for your guests. It is exciting, challenging and very rewarding to provide those kinds of positive moments for people.

These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to lauren.pahmeier@tigeroak.com

Michael Cerrie was recently named the Executive Chef for Mackinac Island’s Grand Hotel.  

1. What are you looking forward to most in your new role? 

 

“Cannabis can have a presence in the dinner entrées and the desserts at an event. One of our panel experts from the event, Chef Sunflower [aka Enid Parham], plans the meals with ‘microdoses’ of cannabis so there is not too much consumed at one time,” says Connie Seibt, event manager and vice president of programs and education, ILEA Detroit. “It should be planned ahead for the type of cannabis to infuse in the foods, i.e. providing a relaxing mood versus high energy.

 

Congratulations to the finalists for Michigan Meetings + Events Best of 2020 readers’ choice awards. We look forward to celebrating with each of you at the awards celebration on Thursday, May 28, at the Gem Theatre in Detroit.

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