Meet Chef Scott Grimm

Executive Chef Scott Grimm’s passionate journey into the culinary arts began right here at Dockside in 1997. Only 18 years old at the time, he took a job washing dishes and bussing tables, but his hard work and dedication soon earned him a spot on our kitchen staff. The inspired young cook knew instantly that he had found his professional calling. In the wake of that discovery, Chef Grimm’s path led him to culinary school at Johnson and Wales in Charleston, SC, at which point he also began cooking at the prestigious Peninsula Grille under Chef Robert Carter. Upon leaving Charleston, his next step was the Forbes 5-Star and AAA 5-Diamond Hermitage Hotel in Nashville, TN, where he honed his skills under the tutelage of James Beard Award-winning Chef Sean Brock. Two years and a world of experience later, Chef Grimm’s road brought him full-circle, back to where it all began. Since his return to Dockside, Scott has helped to shift the focus of our kitchen to a more local and regional style of cuisine. His broad range of experience has greatly improved the quality of the food we serve, and we cordially invite each of you to come and see for yourself today!