Scott Cowan

Food and beverage leader with 20+ years across Michelin-starred restaurants, Michelin Key resorts, Relais & Châteaux properties, and Fairmont hotels. Fairmont alumnus (Château Lake Louise) with working knowledge of the alpine resort cycle: seasonal ramp and closure, convention capture, and international luxury guests. Has built teams that perform at the top of the industry and holds the cost lines to match.

Beverage Director & Head Sommelier at Restaurant Pearl Morissette (2025 – 2026)

Two Michelin Stars · Relais & Châteaux · Canada's 100 Best #1 · North America's 50 Best #3

• Held beverage cost at 20% while raising pairing capture to 33% of covers nightly.
• Led a team of six sommeliers; mentored two through WSET Level 3.
• Negotiated allocation, pricing, and terms with 80+ producers and import agents across a 500+ label list.
• Built a Coravin program that cut wine wastage 80% and opened premium by-the-glass pours.
• Designed pairings for 10–16 course tasting menus across wine, sake, cider, sherry, and non-alcoholic programs.
• Hosted World's 50 Best judges, international press, and VIP guests.

Beverage Director & Head Sommelier at Fogo Island Inn (2023 – 2024)

Three Michelin Keys · Condé Nast Traveler Gold List · Relais & Châteaux

• Property leadership team member; owned beverage across restaurant, bars, weddings, and resort events, coordinating daily with kitchen, rooms, and banquet.
• Held wine at 30%, cocktails at 12%, spirits at 15% in a monopoly supply market.
• Managed 120+ rotating wines by the glass against a highly seasonal occupancy curve.
• Scoped, sourced, and installed capital equipment for bar, espresso, water treatment, and wine service; built the espresso program including water profile.
• Sourced through auction, direct import, and interprovincial channels to protect list quality and landed cost.
• Identified Michelin and Relais & Châteaux inspectors in-house and coordinated their stay across departments.

Assistant General Manager · Hospitality Manager · Head Sommelier at Mallard Cottage (2019 – 2023)

Canada's 100 Best #17

• Promoted through three roles to Assistant General Manager, directing front-of-house and beverage operations.
• Ran pre-shift briefings, floor leadership, and guest recovery.
• Owned private events, weddings, media visits, and VIP service from enquiry through execution.
• Contributed to recognition in Canada's 100 Best, Air Canada enRoute, and CBC.

Sommelier · Wine Trainer · Server at Fairmont Château Lake Louise (2018 – 2018)

Wine Spectator Best of Award of Excellence

• Delivered service and wine training across seven restaurant outlets.
• Contributed to a 350+ label program; set pairings for the Fairview table d'hôte menu.
• Floor supervisor during high-volume service and major resort events; perfect internal audit scores.

Head Sommelier & Service Lead at The Reluctant Chef (2013 – 2018)

• Built beverage programs and service models for three venues under one brand.
• Supported a brasserie and bar expansion that increased capacity 60%.
• Mentored team members into senior roles, including one Master of Wine candidate.

Consultant at Independent Beverage & Service Consultant (2014 – Present)

• Strategy, service design, and staff training for Fisher's Loft, The Cape Retreat, The Adelaide Oyster House (Air Canada enRoute Best New Restaurants), and Terre Restaurant (Canada's 100 Best).
• Retained for openings, repositionings, and trend alignment.