Scott Nereim

Senior Sous Chef

"Our aim is to create unforgettable moments for every guest, weaving together a great meal and incredible views of Downtown Nashville.”

Four Seasons Tenure

Since 2015
First Four Seasons Assignment: Four Seasons Hotel Seattle

Employment History

Four Seasons Hotel Seattle; Chihuly Garden and Glass; The Walt Disney Company

Birthplace

Seattle, Washington, USA

Languages Spoken

English

Scott Nereim’s introduction to the world of hospitality came in 2009 as he began to work in several renowned restaurants across California’s Disneyland Resort.

By 2015, after gaining valuable experience in Southern California, Scott felt the pull of the dynamic food and beverage scene at Four Seasons. He relocated to Seattle, joining the brand as a Cook, where his talent and dedication quickly propelled him to the prestigious role of Sous Chef.

In 2022, the allure of a new hotel opening and the vibrant music scene of Nashville drew Scott to the city. As a key member of Four Seasons Hotel Nashville pre-opening team, Scott was integral to the successful launch of Mimo Restaurant and Bar. His expertise guided everything from the installation of kitchen equipment to the creation of the original menu in collaboration with the Executive Chef, bringing the first-floor restaurant to life.

Since then, Scott has been the creative force behind the 2023 and 2024 menus for Rivière Rooftop, continuously innovating and refining the offerings to delight guests throughout the season. He has also expanded his influence within the culinary community through a growing presence on social media. His personal mantra, “Do something today that your future self would thank you for,” reflects his forward-thinking approach to both life and career.

Looking ahead, Scott’s immediate ambition is to ascent to the role of Executive Sous Chef with Four Seasons, where he can further showcase his leadership and culinary prowess.

When not in the kitchen, Scott enjoys savouring a leisurely coffee and croissant at his favourite cafe or preparing his go-to dish, the timeless Eggs Benedict, at home. With deep family roots in Germany, he plans on exploring the country’s rich history and culinary treasures.