Chef Scott Cummings - Biography
A former student of the Baltimore International Culinary Institute, Chef Scott Cummings completed his stage at the Red Sage in Washington, D.C. He was mentored by one of America’s few Certified Master Chefs, Rudolph Speckcamp who eventually nominated him for placement at the Greenbrier Internship Program. From there, Cummings took a position at the acclaimed Ritz-Carlton Beach Resort of Naples, Florida, before relocating to the Vineyard, where he worked at worked at Michael Brisson’s L’etoile and The Harborview Hotel, both in Edgartown. Until recently Cummings was the executive chef at The Outermost Inn.