In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

Scot Turner

From an early age, cooking has always been in my blood. My passion for food led me to London, where I had the privilege of working in some of the capital’s finest kitchens, including Le Gavroche, The Ritz, The Halkin, The Conservatory at The Lanesborough, and L’Escargot.
I then spent three years at Le Manoir aux Quat’Saisons, where I rose to the position of sous chef. That time was invaluable to me, and I credit Raymond Blanc and Gary Jones for instilling in me the importance of quality, freshness, and seasonality—principles that remain at the heart of my cooking today.
In 2006, I was awarded my first Michelin star at Ynyshir Hall in Wales, followed by another in 2010 at Danesfield House, where I held a star for three consecutive years under my restaurant, Adam Simmonds at Danesfield House. During this period, I was also proud to achieve four rosettes in the AA Restaurant Guide for five years running.
In 2011, I was named Hotel Chef of the Year at the CATEY Awards and became a semi-finalist in The British Culinary Federation’s Chef of the Year competition. The Good Food Guide also tipped me as one of the top ten chefs to watch that decade.
In 2013 and 2014, I had the honour of representing London and the South East on the BBC’s Great British Menu. Becoming a finalist in 2014 was a particular highlight, especially cooking the starter for war veterans at St Paul’s Cathedral to mark the 70th Anniversary of D-Day.
After leaving Danesfield House in late 2013, I took on a variety of consultancy roles while searching for the right location for my next solo venture. That opportunity came in 2017 with the launch of The Test Kitchen in Soho—a pop-up restaurant serving innovative small plates with a constantly evolving menu, which was an incredibly rewarding experience.
Since then, my career has taken me around the world, working on projects and consultancies for dignitaries in the United States, Antigua, and most recently Dubai, before joining The Megaro team and returning to the London dining scene.
Alongside my work in the kitchen, I am passionate about supporting the hospitality community. I serve as Chief Ambassador for The Burnt Chef Project and as a Board Director for The Home Kitchen Project. In these roles, I draw on my own experiences to help foster a healthier, more sustainable, and more conscious environment for those working in the industry.

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