Scott is the architect of the GMT business model and has spent the last three years thinking about and drafting proposals for new and innovative models in which extreme high quality restaurants are not relegated to 9% - 20% profit margins serving one meal at a time.

Scott graduated from Columbia University cum laude with an undergraduate degree in Mathematics, then was accepted to the three month Global Markets Training Program at 23 Wall Stre

Born in Singapore and raised in Switzerland
began his career as a chef-apprentice in Bern, then at the Beau Rivage Palace, and Baur au Lac, to end up with Freddy Giradet for five years, in Crissier
became executive chef at Plume, at the Regent—Hong Kong, Adrienne at The Peninsula—New York, and Lespinasse at the St. Regis—New York.

In Manhattan, his exceptional culinary artistry earned him four stars from The New York Times, Best Chef in New

As Director of Operations for the Thomas Keller Restaurant Group and General Manager at Per Se Restaurant , Raj Dagstani led his team to 3 Michelin stars, a Mobile Five Diamond Review, an Ivy Award and the honor of being named 7th Best Restaurant in the world and The Best Restaurant in North America by Restaurant Magazine.  He was part of Oceana's management team that maintained their three star status from the New York Times and he worked with J