Provenance Hotels Appoints Kevin Scott as General Manager for the 163-room Hotel Max in Seattle, WA
September 11, 2013- SEATTLE, Wash.?- Provenance Hotels is pleased to announce the appointment of Kevin Scott as general manager of Hotel Max in downtown Seattle. Scott brings nearly a decade of hospitality industry expertise to his new role at the Emerald City’s most irreverent, artistic hotel.
“Kevin possesses a wealth of experience and now is the perfect time for him to take the reins at the hotel following the recent announcement of our partnership with Chef Jason Wilson to build Miller’s Guild, a new steakhouse, at Hotel Max,” said Bashar Wali, President of Provenance Hotels.
A graduate of Michigan State University, Scott joins Hotel Max from the Galleria Park Hotel, a Joie de Vivre Hotel in San Francisco, where he excelled as director of operations. Prior to that post, he served as market director for Off The Grid Services and was responsible for 15 weekly food truck markets with over 50 individually owned and operated food trucks. He also spent several years at the W San Francisco in a variety of roles including business travel sales manager, rooms manager and director of style.
Scott’s hiring comes in the wake of Hotel Max’s successful launch in June 2013 of a Sub Pop floor created in partnership with Seattle’s most notorious independent record label. He will collaborate on the new restaurant, Miller’s Guild, from James Beard Award-winning chef Jason Wilson of Seattle’s Crush restaurant and Portland restaurateur Kurt Huffman. Opening in November 2013, Miller’s Guild will be a place of craft featuring wood-fired cooking and extensive, classic cocktails accented in a casual, yet markedly sophisticated setting. The historic 1925 space that honors Seattle’s lumber industry is being artfully restored and updated with furnishings from local craftsman and a custom-made 9 ft. long Infierno grill.
Miller’s Guild marks Provenance Hotels’ second major partnership with a James Beard Award-winning chef in as many years, coming on the heels of the opening of Chef Vitaly Paley’s Imperial at Portland’s Hotel Lucia in 2012.
Like the Sub Pop floor before it, the creation of Miller’s Guild at Hotel Max reflects Provenance Hotels’ commitment to unique, authentic, local experiences.