Executive Chef Scott Hunnel takes a refreshingly contemporary approach in the kitchen, with a straightforward cooking philosophy, melding fresh, seasonal ingredients from local markets, farms and seaports with gourmet items from around the globe. Many of the dishes are inspired by Hunnel’s gastronomic journeys, from truffle hunting in Italy to perusing the markets and restaurants of Hong Kong, Bangkok and London. Hunnel was a James Beard nominee for “Best Chef in the South” in 2007, 2008, 2009, 2010, 2011, 2012, 2013 and 2015, and was named Santé magazine’s “Culinary Professional of the Year” in 2008. Always evolving, Hunnel enjoys collaborating with other chefs and credits Victoria & Albert’s success to his passionate and talented team. Originally from the Chicago area, he graduated from the Joliet Junior College Culinary Arts program and worked under the tutelage of 3 master chefs at the Renaissance Hotel, learning the classic European techniques that now inform the foundation of his cooking. Shortly after graduation, he became a Cast Member at the Walt Disney World Resort and was tapped as chef for Victoria & Albert’s in 1995.