🎙️ From Busing Tables at Cousin's Italian Restaurant to Leading Forbes Five-Star Coast: Scott Pinocci's Culinary Excellence Journey

Scott Pinocci, Director of Food & Beverage at Ocean House in Watch Hill, Rhode Island, shares his journey from busing tables at his cousin's Northern Italian restaurant to leading one of only 14 Forbes Travel Guide triple five-star properties worldwide. Through stories about opening Cook & Brown Public House on a shoestring budget earning James Beard recognition, choreographing seamless bread service with single-cow butter, and asking "why not us?" while comparing to San Francisco and Paris rather than across town, Scott reveals how consistency differentiates good from great and luxury means having what you want when you want it without asking.

✨ Key Insights You'll Learn:

• Cousin's Northern Italian BYOB restaurant sparked passion through executive chef's techniques and thought process behind each dish
• Johnson & Wales Providence: Monday-Thursday classes enabled Friday-Saturday-Sunday industry work matching hospitality sector needs
• Cook & Brown Public House 2010 shoestring budget philosophy: compare to world's best asking "why not us?" versus local competitors
• James Beard recognition: Esquire Magazine top new restaurants, semi-finalist best new restaurants, two consecutive years outstanding cocktail programs
• Consistency principle: little processes create seamless transitions differentiating one-star from two-star from three-star Michelin
• Networking through genuine human connections: breaking bread creates professional relationships based on personal foundation versus transactions
• Ocean House triple five-star achievement: one of 14 Forbes properties worldwide with hotel/spa/Coast restaurant all five-star
• Choreographed bread service ballet: homemade brioche with single-cow butter appears seamlessly between courses without menu listing
• Coast restaurant seasonal approach: local New England sourcing balanced with world's best Japanese Wagyu, Belgian caviar, Piedmont truffles
• Luxury service philosophy: having what you want when you want it without asking creates effortlessly wonderful experiences

🌟 Scott's Key Mentors & Influences:

Cousin and Executive Chef: Sparked early passion through Northern Italian cuisine techniques, gave first busing tables job, demonstrated thought process behind dishesJohnson & Wales Faculty: Reinforced working through positions, structured curriculum enabling weekend industry work during educationMatthew McCartney (Jamestown Fish Chef): Master of Wine candidate, Food and Wine Magazine top chef, provided 10-year mentorship with Italian-based foodCook & Brown Partners: Chef-owned shoestring budget taught "why not us?" approach comparing to San Francisco/NYC/Paris best-of-bestOcean House Wine Director: Networked at Jamestown Fish, offered opportunity when closure announced connecting Scott to Forbes triple five-star property

👉 Don't miss this conversation about comparing yourself to the world's best asking "why not us?", networking through genuine human connections, and choreographing seamless luxury experiences where guests reflect "that was wonderful" without knowing why.

🔗 Connect with Scott Pinocci:

LinkedIn: Scott PinocciCompany: Ocean House - Watch Hill, Rhode IslandWebsite: oceanhouseri.com

📄 Transcript Available: From Northern Italian Roots to Forbes Five-Star Excellence

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📄 Special Thanks to Anthony Codispoti & AddBack Benefits Agency: AddBack Benefits Agency - Providing innovative employee benefits solutions that improve employee well-being while optimizing your bottom lineWebsite: addbackbenefits.com

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