Scott Boggs
Head Gardener
Westlake Village,California
Summary
Passionate and highly skilled Farmer and Gardener with a lifelong love for gardening and demonstrated expertise in horticulture. Is committed to promoting soil and plant health through innovative practices and sustainable methods. Adept at collaborating with various stakeholders, including kitchen teams and owners, to ensure the seamless integration of garden produce into culinary and decorative elements. Creative, self-motivated, and highly organized with strong leadership and communication skills. Excited to leverage a passion for gardening and extensive experience in the hospitality industry, spanning over 20 years, to contribute to the success of Noma.
Overview
20
20
years of professional experience
4
4
years of post-secondary education
Work History
Owner
Butler Boggs LLC
3 2020 - Current
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Managed day-to-day business operations.
- Propagated vegetables, herbs, and ornamental plants for use in the gardens I develop and maintain.
- Trialed newly available varieties to grow in my gardens
- Consulted with clients to assess wants and needs throughout the growing seasons.
- Developed and maintained greenhouses for the propagation of plants and seasonal growing.
- Oversaw daily operations, ensuring all tasks accurately and efficiently.
Vice President of Operations
Tartine Bakery
06.2018 - 03.2020
- Increased company profits through performance optimization strategies, efficiency improvements, and lean manufacturing processes.
- Spearheaded year-over-year business growth, catapulting revenue from $8m to over $28m, while leading operations, strategic vision, and long-range planning.
- Successfully introduced new policies that significantly enhanced productivity and led to a substantial reduction in overall labor costs.
- Managed, trained, and motivated GMs and Chefs to improve knowledge and abilities in the restaurant industry continuously.
- Oversaw openings of 7 restaurants and cafes in last year with Tartine.
- Established and administered an annual budget with adequate controls to prevent overages, minimize burn rate, and support sustainability objectives.
- Streamlined operations by identifying inefficiencies and implementing process improvements
Director of Culinary Operations
Tartine
08.2017 - 06.2018
- Maintained high standards of food quality by reviewing shipments, overseeing the preparation, and monitoring food safety.
- I strategically controlled food costs by limiting portion sizes and using garnishes, demonstrating my adeptness in managing resources effectively.
- Recruited top-notch employees for regional culinary directors and regional pastry chef positions.
- Worked with general managers and owners to develop menu items that supported a balanced menu offering and pricing that kept us financially stable.
- Expanded job descriptions and training manuals for all BOH positions.
- Worked with suppliers to drive down costs by forecasting needs for all our locations.
Culinary Director
Blue Bottle Coffee
10.2015 - 07.2017
- Organized and oversaw training both at commissaries and retail units to educate employees on standardized recipes, seasonal offerings, and new recipe launches.
- Designed and opened new hub facility in Brooklyn, NY to support Blue Bottle's North East expansion.
- Built schedules of commissary staff and cafe kitchen staff to meet production needs and eliminate overtime while not overworking staff.
- Developed relationships with local farmers, as well as national distributors to facilitate our national and international expansion.
- Orchestrated positive customer experiences at all stages by overseeing every area of cafe food operations.
- Facilitated expansion in US and Japanese markets by training and opening 12 cafes.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
Culinary Director
The Larder
07.2014 - 10.2015
- Responsible for the culinary offerings of four outposts of Larder concept for Suzanne Goin and Caroline Styne
- Work with accountants and office staff to track food cost and inventory control, as well as make adjustments to remain within budgeted projections
- Develop relationships with farmers to obtain best possible ingredients and work with purveyors to maintain best prices possible.
- In charge of menu development and implementation for each of the locations, modifying recipes for equipment and guest tastes
- Liaison for brand at LAX International Airport working with HMS Host to train cooks and make sure recipes are followed properly and monitor quality control
Head Chef/Manager
Rose Bakery
08.2013 - 07.2014
Culinary Director
Madava Farms
01.2012 - 05.2013
Director of Agriculture
Biergarten LLC (April Bloomfield Restaurant Group)
08.2010 - 12.2011
Ranch Manager
Hudson Ranch
09.2007 - 07.2010
Culinary Gardener
The French Laundry
08.2005 - 10.2007
Chef De Partie
The French Laundry
11.2004 - 08.2005
Butcher
The French Laundry
05.2004 - 11.2004
Education
Bachelor of Science - Foodservice Management
Johnson & Wales University
Providence, RI 09.2000 - 02.2002
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI 09.1998 - 06.2000
Certificate - Culinary Arts, Certificate
Westlake Culinary Institute
Westlake Village, CA 09.1997 - 03.1998
High School Diploma -
Crespi Carmelite High School
Encino, CA Sep 1994 - 06.1998
Skills
Organic Farming Techiniques
Farm and Garden Development
Crop Planning
Crop Rotation
Soils Management
Composting Methods
Greenhouse Operations
Food Safety
Recipe Development
Budget Development
Concept Development
Inventory Control
Quality Control
Process Improvement
Profitability and Revenue Generation
Stakeholder Relations
P&L Management
Staff Management
Project estimating
Start-Up Operations
Certification
Timeline
Vice President of Operations
Tartine Bakery
06.2018 - 03.2020
Director of Culinary Operations
Tartine
08.2017 - 06.2018
Culinary Director
Blue Bottle Coffee
10.2015 - 07.2017
Culinary Director
The Larder
07.2014 - 10.2015
Head Chef/Manager
Rose Bakery
08.2013 - 07.2014
Culinary Director
Madava Farms
01.2012 - 05.2013
Director of Agriculture
Biergarten LLC (April Bloomfield Restaurant Group)
08.2010 - 12.2011
Ranch Manager
Hudson Ranch
09.2007 - 07.2010
Culinary Gardener
The French Laundry
08.2005 - 10.2007
Chef De Partie
The French Laundry
11.2004 - 08.2005
Butcher
The French Laundry
05.2004 - 11.2004
Bachelor of Science - Foodservice Management
Johnson & Wales University
09.2000 - 02.2002
Associate of Arts - Culinary Arts
Johnson & Wales University
09.1998 - 06.2000
Certificate - Culinary Arts, Certificate
Westlake Culinary Institute
09.1997 - 03.1998
Owner
Butler Boggs LLC
3 2020 - Current
High School Diploma -
Crespi Carmelite High School
Sep 1994 - 06.1998
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