About the Chef

About the Chef 

Scott Cummings, Executive Chef

Chef Scott Cummings’s interest in cooking was sparked by his first love for art – he believes cooking is one of the best ways to display one’s artistic ability.  Having started his culinary career at 15 years old as a prep cook in a small French bistro in an equally small town, Chef Scott has been with the OHM Collection for three years.  Most recently, he served as Executive Chef at The Inn at Hastings Park, Lexington, where he injected sister OHM Collection hotels’ quintessential New England charm into the boutique property’s culinary offering.  He is now taking the leap south to the Weekapaug Inn to elevate the hotel’s already high, innovative gastronomic standards.

A graduate of the Baltimore International Culinary Institute – during which he spent a year in Ireland practicing Classical Cooking – Chef Scott completed an externship at the Red Sage in Washington, D.C. under Chef Mark Miller.  He went on to be mentored by one of America’s few Certified Master Chefs, Rudolph Speckamp at Rudy’s 2900.  Within five years, he was named Sous Chef.

Speckamp eventually nominated him for placement at the Greenbrier Internship Program under the late Chef Peter Timmins.  This afforded him training and preparation like no other, going through every facet of  a hotel – from baking pastries, to mastering both fine and casual dining, gold service dinners, and even ice carving.  In tandem with his internship program, Chef Timmins sent him to the flagship Ritz-Carlton Beach Resort of Naples, Florida where he worked under another Certified Master Chef, John Johnstone and garnered fine dining experience.  in total, Chef Scott has worked until five Certified Master Chefs: Rudolph Speckcamp, Peter Timmins, John Johnstone, Rich Rosendale and Lawrence McFadden.

But one of the most defining moments in Chef Scott’s career was still to follow: a move to quintessential New England beach community, Martha’s Vineyard, where he remained for over a decade.  Here, he took a position at the Harbor View Hotel, opened his own craft beer business and fine dining restaurant, in addition to an $80 million private club.

Today, Chef Scott continues his New England journey to Westerly, Rhode Island, and joins Weekapaug Inn as Executive Chef.  “This move is about taking on a bigger project, and instilling my personal philosophies among the Weekapaug Inn culinary team.  I want to bring my attention to detail and finesse to Weekapaug Inn, and provide our guests that come back year after year with a fantastic dining experience, drawing on the fantastic local product that surrounds us.” 

Drawing inspiration from ‘big sister’ OHM Collection hotel up the road, Ocean House, Chef Scott is excited to innovate at the Weekapaug Inn, at which the cuisine is a unique cross between American Indian food, with influences from the Portuguese and Italians that settled there.  He plans to further develop the hotel’s pasta programme, enhance the traditional Rhode Island fare, such as sobrasada, and experiment with fresh indigenous seafood ingredients from close by.  All this while mentoring young Americans, and raising the bar for fine New England cuisine in the region.