Scott van der Hoek appointed as Buzzworks’ new Head of Food

Chef Scott van der Hoek

With a vision for excellence and commitment to serving the best food on the market, industry-leading chef Scott van der Hoek promises to take Buzzworks Holdings’ culinary offerings to even greater heights as its new ‘Head of Food’.

Originally born in Guildford, Surrey, Scott, 46, grew up in Cape Coral, Florida. Beginning his culinary career as a Kitchen Porter, determination and hard work saw him become a Head Chef by the tender age of 20.

Now, with years of experience under his belt, Scott brings his expertise to Buzzworks’ thriving Scottish operation, which encompasses the ‘aspirational dining’ brands of Scotts, House, Lido, Vic’s & The Vine, The Duke, Thirty Knots, The Bridge Inn, The Fox and Herringbone.
Scott stressed that it wasn’t only Buzzworks’ stack of industry awards that drew him in, but also its commitment to the wellbeing and job satisfaction of its employees.

“Buzzworks has a great reputation, and their aspirations to really grow the business, whilst maintaining its high standards, caught my attention,” he said.

“They also truly value their people, and that’s something I deeply respect as it ties in with my core values.”

Scott now envisions Buzzworks producing ‘the best food in the sector’, prepared and served by ‘exceptional individuals’ in its array of outstanding venues.

“My vision is to create the ultimate dining experience for our customers,” he said. “We will start by really perfecting our staples and then move on to crafting dishes with seasonal local produce that burst with flavour and innovation.”

With an affinity for seafood and game, Scott has also developed a fondness for Scotland’s local produce since moving to Glasgow.

He emphasised his commitment to supporting the team and helping the company achieve its growth plans: “Buzzworks has an inspiring vision, and I want to ensure we are in the best position to achieve it.

“Hospitality has been hit hard by Covid, particularly when it comes to working in the industry and the shortage of people has been a challenge throughout the sector. Regardless, Buzzworks have been great at trying to challenge the stereotypical norms within the industry and are putting measures and benefits in place to create a supportive working environment and refreshing work life balance for our chefs.

“Having been in hospitality for such a long time, I have made some great lifelong friends from this industry. You can always feel the great camaraderie within your team that comes when you’re creating great service together.

“There’s no other feeling in life, I know of, as satisfying as a great service with talented people. I’m delighted to be part of Buzzworks and am really looking forward to getting stuck in whilst making some great new friends within the Buzzworks team.”

And the company is currently looking to expand that team, with a recruitment drive now underway.

Scott added: “We’re looking for someone that wants the excitement of working within the team of a new opening or being involved in the ever-evolving development of a food venue, whilst being able to learn new skills and be part of a vibrant future.

“The hospitality industry is a constant source of learning and growth where you can collaborate with talented and fascinating individuals who share a deep passion for food and the industry.

“It’s a world of endless possibilities that can take you anywhere, as my own experiences have shown me, and I’d love to speak to aspiring chefs who would be interested embarking on the unrivalled chef training journey that Buzzworks has to offer.”