I N T RO D U C I N G ESTAT E CHEF SCOTT GEIRING For the past 25 years, Chef Scott Geiring has been cooking up creative and delicious dishes within the Montreal area. Born and raised in Montreal, Scott grew up around a diverse world of flavors. Always having a passion for the artistry of cooking, Scott pursued the culinary world after graduating high school. He attended Pearson Culinary Institute of Montreal, Canada and was one of the top chefs in his class. After graduation he decided to gain experience working internationally. Scott relocated to Switzerland at the age of 17, where he worked at one of the resort hotels learning some of the finest European cuisine. Scott then traveled to Hawaii to learn Polynesian cuisine with many French and Japanese influences. After returning to Montreal armed with international cuisine experience, Scott went on to work in several of the top restaurants and hotels in the Montreal area. Within a few short years, Scott decided to open his own restaurant, named Bistro Carambola which went on to be a widely award winning and Nationally recognized restaurant with awards such as “One of Canada’s top 10 Maverick Chefs from Quench Magazine formerly Tidings” and “Open Table’s top 100 restaurants in Canada”. Bistro Carambola was also awarded a consistent “Achievement of Excellence” by Trip Advisor. Scott’s success was due to his artistic and colorful fusion style dishes as well as his humble charm. After selling his restaurant in 2018 to venture into more corporate territory in the culinary world, Scott accepted the position as Executive Chef with Airbnb at their Montreal headquarters. With Airbnb Scott spearheaded many of the ideas for the food programs such as using local suppliers, low waste/low environmental impact as well as training programs which went on to help align all the food programs for each of the global headquarters. Within his time at Airbnb, Scott traveled to major cities across the United States to gain knowledge and put into motion the “reducetarian” way of running business. Throughout his time at Airbnb Scott strived to lower the company ’s global footprint in food wastage, lower attrition while developing smart cost-effective low waste profit gaining menus. In the spring of 2020 during the beginning of the COVID-19 pandemic, Airbnb was unfortunately forced to cut an inordinate number of staff which caused most food programs to be suspended. With the opportunity to venture to new places and industries, Scott and family decided to sell their home and move across the country to Kelowna to surround themselves in an area known for its beauty as well as a thriving food and wine scene.
STAT E LY M AGA Z I N E
25
