Scott Shuttleworth

Scott Shuttleworth is an award-winning restaurateur and hospitality executive. His notable career has seen him helm emerging brands, landmark locations, and iconic institutions. Well regarded as a concept creator, start up, and fast growth specialist, he has been the hospitality executive in charge of a diverse set of operations spanning all facets of the industry. He has held positions including:

  • CEO of Sonoma Hospitality Group
  • COO of Original Joe’s Restaurants
  • VP/Operating Partner of The Branstetter Group
  • Director of Katsuya Restaurants
  • Director of Restaurant Operations for SBE
  • Director of Hospitality for the University of Southern California
  • Managing Partner of Bistro Boudin
  • Business Development for Boudin Bakery

Honors & Awards

  • “Best Bay Area Burgers”, San Francisco Chronicle, Original Joe’s, 2018
  • “Top 100 Restaurants”, San Francisco Chronicle, Original Joe’s 2018
  • Twin Cities Best Burgers, Minneapolis Star Tribune, Barnes & Noble Kitchen, 2017
  • Founder’s Circle, Sonoma County Barrel Auction, 2015
  • 34th America’s Cup Official Caterer, Artemis Racing, Bistro Boudin, 2013
  • Business Week, Award of Excellence, The Lab Gastropub, 2009
  • American Institute of Architects, People's Choice Award, The Lab Gastropub, 2009
  • International Interior Design Assoc., "CALIBRE" Award, Best Retail Space, Shop Cafe, 2009
  • Administrator of the Year, USC, 2009
  • Best New Restaurant, Katsuya, Travel & Leisure, 2007
  • Hot Table, Katsuya, Conde Nast Traveler, 2007
  • "Top 100", Vine Street Lounge, Nightclub and Bar Magazine, 2004, 2005
  • "Top Pick", Hollywood & Vine Restaurant, Los Angeles Magazine, 2004
  • "Sterling Silver", Windows on the Bay, So. Cal. Restaurant Writers Assoc., 1998
  • "Restaurant of the Year", Windows on the Bay, Orange County Business Journal, 1997

 

Work History

Currently Scott Shuttleworth is the CEO of Sonoma Hospitality Group. Sonoma Hospitality Group works with a select portfolio of brands to refine operations for improved systemization, brand standards, ROI, and to activate fast growth opportunities. Shuttleworth is responsible for strategic analysis and operational oversight of select premier brands, concept innovations yielding higher ROI and fast growth initiatives for key clients.

His current focus is working with ownership of the iconic high-volume locations for San Francisco’s Original Joe’s restaurants. Previous experience includes being Vice President of Hospitality/Operating Partner for The Branstetter Group (TBG), from the co-founder of Houston’s/Hillstone. While at TBG, Shuttleworth led the creation and nationwide launch of the highly anticipated full-service restaurant concept Barnes & Noble Kitchen.

Other notable experience includes that of Managing Partner of Bistro Boudin and Business Development for Boudin Bakery, where he transformed the crown jewel restaurant, guided operations to surpass 400,000 guests annually and negotiated catering agreements throughout California with key accounts such as U.C. Berkeley and Sonoma State University.

Additional executive experience includes the University of Southern California (USC), serving as the Director of Hospitality. Recruited by the university for his success in the private sector, he was charged with the task of conceptualizing and heading up an entirely new food and beverage program for USC. Shuttleworth, a USC alumnus with a degree in Business Administration, oversaw 32 concepts at the university, with annual sales exceeding $40 million.

Shuttleworth was heavily involved in the design and creation of the hospitality components of the Ronald Tutor Campus Center, which opened in 2010. The $138 million venue revolutionized USC’s on-campus dining options and included a state-of-the-art dining pavilion, two cafés, a full-service restaurant, 800-seat ballroom, student lounge, and a market featuring organic and healthy options. Along with the massive kitchen facility, Shuttleworth oversaw the design and construction of 70,000 sq. ft. of hospitality space. In addition, Shuttleworth developed The Lot Marketplace, the campus’s highly innovative temporary dining facility, which was completed in August 2008. The 20,000-square-foot complex provided great dining options during the construction of the new Ronald Tutor Campus Center and featured a convenience store and eight dining concepts.

His reconceptualization of USC dining options also stretched beyond the campus walls with the debut of three lunch and dinner destinations in USC’s growing off-campus “Restaurant Row.” In 2009, Shuttleworth unveiled The Lab, a gastropub featuring gourmet food and drink with a science-lab twist. The state of the art venue went on to garner numerous architectural and design awards.

Shuttleworth is an accomplished restaurateur with three decades of experience in the hospitality industry, operating some of the nation’s most popular brands, restaurants, hotels and nightclubs. Prior to joining USC, Shuttleworth served as Director of Restaurant Operations for SBE Restaurant Group. In his role as Director of Katsuya, he launched the premier restaurant brand which quickly captivated Hollywood’s elite and set the stage for the brands continued growth and success.

He was also the Managing Partner and creator of the notable and award-winning Hollywood & Vine Restaurant, Vine Street Lounge and Windows on the Bay. His career has seen him orchestrate numerous Hollywood events, including Oscar parties, Grammy functions and endless red-carpet movie premiere parties.

Shuttleworth also benefits from experience in both the restaurant and hotel realms, previously holding the position of Director of Food & Beverage at the legendary Hotel Jerome in Aspen, where he oversaw all restaurant and banquet operations, and coordinated a host of high-profile events including Winter X Games parties and HBO's Comedy Fest celebrations.