Today we’d like to introduce you to Scotley Innis Jr.
Scotley, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
I’m originally from The Bronx, N.Y from a deeply-rooted Jamaican Heritage but I moved to Atlanta, GA in November 2004. I attended Le Cordon Bleu College of Culinary Arts in Tucker, Ga. where I was introduced to Southern Cuisine along with classic French cuisine. I’ve worked for some of the top restaurants in Atlanta such as Au Pied Cochon Intercontinental Hotel, Craft Bar Mansion Hotel ( by Top Chef judge Tom Colicchio), South City Kitchen Midtown, Ormsby’s and most recently as the Executive Chef at 5Church Atlanta in Midtown. I was also a top contestant on the most recent season of Chef Gordon Ramsay’s Hell’s Kitchen (Season 18). I worked full-time jobs as a lead line cook before I got the opportunity to be the Executive Chef for Mud Catz Bayou Bar & Grill. Being an Executive Chef was an opportunity to expand my knowledge but not without countless sacrifices. I put my blood, sweat and tears into my career missing countless family get-to-gethers, functions and important times in my son life in order for me to be in the position that I’m in now; running my own business.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
My career as a Chef hasn’t been smooth sailing at all. Fresh into my career as a Chef I had a son, and when I first became an Executive Chef (at age 24) it was difficult being a father, constantly working and trying to figure out the balance of work and taking care of a child, often sleep deprived. I had a run in with the law when I was in Culinary Arts School which prevented me from getting several jobs in the industry even with my credentials and experience so I had to work even ten times harder then the average Chef to be recognized and respected in my field, which has paid off in my work ethic and hustle as a Chef and business owner.
SEI Enterprise & Chef Scotley Culinary Services – what should we know? What do you guys do best? What sets you apart from the competition?
My business provides Culinary Arts Services which includes my Chef Pop-up series all over Atlanta. My Pop-up series is called “Scotch Yard” which has a street jerk series in giving curb side authentic ‘Jerk’ as if you were in Jamaica. The menu includes authentic Jerk Chicken of course, but I’m a professional chef so I like to elevate traditional Jamaican Cuisine so include things like a 34 oz. Tomahawk Jerk Ribeye, Jerk Salmon and curry shrimp. You can find me and my crew Saturdays at Rose Bar from 4pm-9pm and on Sunday’s Tiki Tango at Lava Lounge from 5pm-12am. I’m also known around the city for my Oxtail Ramen I introduced it to Midtown while I was the Executive Chef of 5Church Atlanta; and since I’ve started my own company I’ve showcase that dish at my “Ramen Monday’s” at Habanos Cigar Lounge. “Ramen Monday’s” is currently on hold due to the hot weather but will return in the near future. “Scotch Yard” also includes Sip& Supper; coursed CBD & Non- CBD infused dinners paired with special cocktails.
One of my most formative and distinctive experiences was being a contestant on FOX Chef Gordon Ramsay’s Hell’s Kitchen (Season 18). Working under Chef Ramsay took my skill and grit to another level.
I love that my company started with a just a grill, and a chef with Big Dreams cooking outside (of a club!) to growing his brand, food, and services to a wider clientele. Now my culinary services are showcased in multiple locations while working on my own concept. Passion, creativity and classically developed skills is definitely what sets me apart as a chef.
What moment in your career do you look back most fondly on?
The proudest moment in my career so far was show casing my talent for Chef Gordon Ramsay on Hell’s Kitchen Season 18 on FOX. I has also been an honor to be mentioned as Top 100 Chefs in Atlanta and Top 10 Black Chefs in Atlanta. I also am just glad I never stopped pursing my passion. I love what I do!
Contact Info:
- Website: Chefscotleyinnis.com
- Email: scotleyi@gmail.com
- Instagram: chefscotleyinnis
- Facebook: chef scotley innis
- Twitter: chefscotley
Image Credit:
Edward Carter Company Visual renaissance photography
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