JACKSONVILLE, FLORIDA

Scott Hoyland is the Chef de Cuisine of the Seafoam Restaurant, at the Ponte Vedra Inn and Club in Jacksonville, Florida. Since his arrival in November of 2001, he has custom designed all of the dining menus to reflect his personalized seasonal approach to cooking, through the use of the freshest of local and imported food stuffs. His menus offer a new and cutting edge style, with an overall respect for simplicity, and traditional cooking methods and techniques. His food style was the last piece needed for the resort to finally receive it's current five diamond rating from AAA.

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Chef Scott Hoyland has been an active member of the culinary profession for over 25 years. His overall inspiration comes from his grandmother, his French ancestors, and his two mentors Monsieur Patrick Alain Pinon and Mr. David Everett. Chef Hoyland was born and raised in the Nation's Capital, Washington, DC., where he was influenced by a large variety of cultural and cosmopolitan cuisines. Chef Hoyland was formally trained at the Baltimore Culinary Arts Institute and served his apprenticeship at Lasserre in Paris, France. 

In a recent article about his food Chef Hoyland is quoted with the following, : "I’m a cook who owes all to the teaching and tricks of home cooking, that precious knowledge handed down from generation to generation. This new style of gourmet cookery is based on the memory of the gifted cooks of this region, who under obscure conditions created many gastronomic feats. In borrowing their food style, methods and techniques from that sacred past, we as the future cooks in the Americas will rescue them from oblivion".

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Prior to joining the culinary team at the Ponte Vedra Inn and Club, Chef Hoyland was the Executive Chef at The Winston's Restaurant at The Wynfrey Hotel in Birmingham, Al. He previously, was "The Chef" at many globally recognized restaurants on the Eastern seaboard including: Dux at The Peabody Orlando, The Vanderbilt Hall, The Hamptons Restaurant at the Harbor Court Hotel, The Inn at Perry Cabin, The Grand Palazzo Hotel, The Fisherman’s Inn, Harbour Towne Golf Resort, and The Shipley Grill.