Driftwood Hospitality is Ohio’s premier restaurant and catering company. The five award-winning restaurants, concessions and catering services, staffed by experienced and talented individuals, have helped set the bar for excellence and consistency in the culinary arts landscape of Cleveland.




What is he hungry for?
The restaurant biz. Scott mixed culinary skills with a brave soul,and a lifetime of restaurant and catering experiences to open 10 successful establishments in 16 years and consult with numerous others. He also craves ice cream, fishing, golf, and honestly, a Popeye’s chicken salad to-go.

What keeps him full?
Any opportunity to bring great food to the people of Cleveland; road trips with his family; and working with charities that help children.

A few more bites:
Scott loves spending time outdoors, the smell of freshly baked bread and the sound of a putt hitting the bottom of the cup.



What’s he hungry for?
Opportunities to put his Le Cordon Blue-degree-meets-Food-Network-experiences to work bringing amazing food and hospitality to as many people as possible. Chris also can’t resist crispy garlic fries dipped in way too much mayo and ketchup, and warm, toasted, crunchy peanut butter and grape jelly sandwiches.

What keeps him full?
The rush of working in this industry; family hikes, food truck culture, his kids’ lacrosse games; and his compassion for helping those in need.

One more bite:
Best chef-ly advice? “Perfection is not attainable, but if we chase perfection, we can catch excellence.”


Operations Manager

What’s he hungry for?
Heading up as many energized, smartly-run, thriving hospitality environments as humanly possible. Toby’s also hungry for his standing lentil soup, hummus, and falafel to-go order; and any book series with good-guy government assassins.

What keeps him full?
Leading and teaching in a way that doesn’t feel like leading and teaching; 40 years of amusing, interesting, and fulfilling hospitality experiences in his pretty-close-to-a-dream job; and listening to  baseball games.

Extra helping:
His theme song? “In The Summertime” by Mungo Jerry “…we’re always happy, life’s for living, yeah, that’s our philosophy, dee-dee dah” …


Director of Quality Control

What’s he hungry for?
The daily adventures of spending 28 years in the restaurant industry as a chef and in every restaurant job imaginable; Yakitori, any cut, with salt; and the scent of onions and garlic sautéing in the morning signaling the start of a Filipino breakfast.

What keeps him full?
His love of cooking; the opportunity to help guide employees in their careers; and dreaming of perfect days spent exploring foreign cities as a food and travel writer—then discovering a great disc golf course.

Extra helping:
The superpower Erik would most appreciate? The ability to stop time. His favorite food words? Spinalis and rutabaga.