Scotley Innis

When considering Black New York City chefs who own a hotel restaurant as well as oversee all food and beverage service throughout said inn, there is only Scotley Innis. The co-owner of Hotel Indigo Williamsburg’s eatery (Continent Brooklyn) and poolside lounge (Aliya Cocktail Den) spent two decades between New York and Atlanta lifting already premium menus to greater heights with delectable innovation like chargrilled oysters with duck bacon or a scotch bonnet beurre blanc pan-seared salmon with callaloo gnocchi.

Born in the Bronx and raised between NYC and his family’s native Jamaica, Chef Scotley first found his life’s passion in a plate of his grandmother’s “Bully Beef” and white rice. By the early age of 12, while his parents clocked exhaustive hours at work, he was cooking stir fry with a red wine sauce for he and his sister. Although the young savant spent his teens washing dishes for local Mom & Pop eateries, culinary school was inevitable. Studies at the prestigious Le Cordon Bleu led to Atlanta’s Marriott Marquis, where he secured his very first job as a cook.

Chef Scotley spent the next fifteen years being unappreciated and underpaid while excelling in the kitchens of Atlanta’s finest dining establishments. After a tough education at the Marriott came the Intercontinental Hotel ’s Au Pied Cochon before Tom Colicchio’s Craftbar, which sat inside the Mansion Hotel. As Scotley ascended to Executive Chef at the Gastro Pub Ormsby’s and learned how to run a kitchen at 5Church Midtown and South City Kitchen––a product of Atlanta’s most prestigious hospitality brand Fifth Group––his notoriety swelled to capture the attention of British celebrity chef Gordon Ramsey. Chef Scotley appeared in the 18th season of Ramsay’s FOX franchise Hell’s Kitchen.

New fame aside, Sir Innis never rested on his praise nor press (The Atlanta Journal Constitution profiled him, while Jezebel tagged him “best new rising star chef”). Ever the student, he committed to self evolution with trips to visit the world’s finest restauranteurs and their kitchens. From touring the backend of Peru’s #1 restaurant Central (#5 in the world) to Sao Palo, Brazil lessons inside Alex Atala’s haute eatery D.O.M, Scotley expanded his palette to grow as a cook and knowledge to become an owner. Today, his East Coast empire offers culturally sophisticated storytelling like his pan-seared sea bass with Guinness fish broth and bok choy reflecting Jamaica’s Chinese heritage. He is widely recognized as an early usher of the current trends of oxtail (lo mein, ramen) and jerk meats (lamb, octopus, duck). Next up is a brick & mortar on every continent for Chef’s native concept, Scotch Yard, a cuisine experience that will reflect the cross-pollination of his Jamaican and Scottish heritage. Soon come.