Scott Hawley

While enrolled as a student at The Scottsdale Culinary Institute, Chef Hawley found his school days ending just in time to begin an evening internship with Chef Jeffrey Beeson, the James Beard Award-winning Chef at 'Different Pointe of View Restaurant.' Following graduation, Scott ventured into the burgeoning culinary world of Las Vegas, where he served as Chef de Cuisine at 'Café Nicolle.' As his culinary travels continued a Northerly route, he replaced the flashy showcase of Las Vegas dining with the indigenous, rustic style of the Pacific Northwest. His first served as Sous Chef to Ludger Szmania at his newly opened 'Szmania's.' From there, he joined Chef Jeremiah Tower in opening a branch of his restaurant 'Stars.' Here, he worked with Chef de Cuisine Christopher Fernandes to fashion daily menus constructed around the foods of the Northwest, together creating innovative adaptations of the dishes native to the Tuscany region of Italy. Scott's two year stint at 'Stars' was followed by a move across town to Seattle's exclusive French restaurant 'Campagne,' helmed by Chef Daisley Gordon. A relocation to California led to fulfillment of his personal career goal, accepting the position of Executive Chef for 'The French Gourmet' in San Diego, CA. Here, he created countless seasonal menus, studied the business of catering, participated in wine dinners with local area vintners, and taught cooking classes at the Macy's home store.

Building upon his exposure to such diverse culinary backgrounds, as well as his passion for travel, Chef Scott Hawley has enjoyed a rare culinary adventure. Arriving as the new Executive Chef for West Hollywood's O-Bar Restaurant, Scott draws inspiration from the many local farmers and specialty purveyors available to the California Chef, bringing a sense of fresh simplicity to the O-Bar theme of ''familiar with a twist.''