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This profile was last updated on 1/4/15  and contains information from public web pages and contributions from the ZoomInfo community.

Scott David Kuhn

Wrong Scott David Kuhn?

Founder and Managing Partner

Local Address: Chagrin Falls, Ohio, United States
Driftwood Restaurant Group
 
Background

Employment History

Board Memberships and Affiliations

Education

  • Solon High School
  • University of Akron
  • degree , management
    Malone College
  • undergraduate degree , management
    Malone University
58 Total References
Web References
Driftwood Founder and Managing Partner ...
thedriftwoodgroup.com, 4 Jan 2015 [cached]
Driftwood Founder and Managing Partner Scott Kuhn and partner Chef Hodgson are spokespersons for Certified Angus Beef, the premier beef in America.
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Scott David Kuhn - Restaurateur | Chef Scott David Kuhn moved to the East side of Cleveland in 1986 where he graduated from Solon High School. Following his childhood dreams, Scott attended the University of Akron's culinary program while working in local restaurants and finished his degree in management from Malone College.
The Driftwood Restaurant Group was born with the purchase of the Allegheny Grille in the small town of Foxburg, Pennsylvania in 2005. In 2007, Scott reestablished the Welshfield Inn in Burton, Ohio and opened 87 West, located in Crocker Park in Westlake, Ohio. In 2010, Scott opened Washington Place Bistro and Inn, in Cleveland's Little Italy neighborhood in Little Italy in the space where the once-famous Baricelli Inn existed. In 2012, Scott and partner, Chris Hodgson, launched Driftwood Catering.
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In 2013, Scott launched Cibréo Italian Kitchen and Rothschild Farms, in 2014, Bin 216, all in PlayhouseSquare. Scott and Washington Place Bistro have been featured on Food Network'sUnique Eats, which spotlights America's most exciting and revolutionary restaurants.
In Fall 2014 and Winter 2015, Scott, along with DoubleTree by Hilton, will open 2 new properties, Sanctuary, located in Beachwood and Westlake.
Scott is passionately involved in volunteering and helping others. Scott is a board member of Veggie U, a program dedicated to educating fourth graders on a holistic food approach, from understanding how food is grown to developing healthy eating habits. A proud member of the Slow Food Movement, Scott is passionately committed to supporting local farmers. Scott is also on an advisory board for University Hospitals and Fieldstone Farm Therapeutic Riding Center.
Scott was named one of Cleveland Magazine'sMost Interesting People, January 2014.
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Also in 2012, Chris and Scott Kuhn opened Hodge's Cleveland in March, located in downtown Cleveland.
Meet Our Board
www.veggieu.org, 24 Dec 2014 [cached]
Scott Kuhn is a Restaurateur and owner of The Driftwood Group. Scott attended the University of Akron's culinary program while working in local restaurants and finished his degree in management from Malone College. The Driftwood Restaurant Group was born with the purchase of the Allegheny Grille in the small town of Foxburg, Pennsylvania in 2005. In 2007, Scott reestablished the Welshfield Inn in Burton, Ohio and opened 87 West, located within Crocker Park in Westlake, Ohio. In 2010, Scott opened Washington Place Bistro and Inn, located in Little Italy in the space where the once famous Baricelli Inn existed. Most recently Scott has launched Hodge's, Cibreo Italian Kitchen, and Rothschild Farms with Chef Chris Hodge in Cleveland's downtown.
Staff & Board - Fieldstone Farm Therapeutic Riding Center
www.fieldstonefarmtrc.com, 2 July 2014 [cached]
Scott D. Kuhn
Driftwood Restaurants and Catering | - Driftwood Restaurants and Catering
driftwoodrestaurantsandcatering.com, 20 Aug 2014 [cached]
Scott David Kuhn
...
Scott David Kuhn moved to the East side of Cleveland in 1986 where he graduated from Solon High School. Following his childhood dreams, Scott attended the University of Akron's culinary program while working in local restaurants and finished his degree in management from Malone College.
The Driftwood Restaurant Group was born with the purchase of the Allegheny Grille in the small town of Foxburg, Pennsylvania in 2005. In 2007, Scott reestablished the Welshfield Inn in Burton, Ohio and opened 87 West, located within in Crocker Park in Westlake, Ohio. In 2010, Scott opened Washington Place Bistro and Inn, located in Little Italy in the space where the once famous Baricelli Inn existed. Scott and Washington Place Bistro have been featured on Food Network'sUnique Eats - which spotlights America's most exciting and revolutionary restaurants.
Scott is passionately involved in volunteering and helping others. Scott is a board member of Veggie U, a program dedicated to educating fourth graders on a holistic food approach, from understanding how food is grown to developing healthy eating habits. A proud member of the Slow Food Movement, Scott is passionate committed to about supporting local farmers. Scott is also on an advisory board for University Hospitals.
Driftwood Restaurants and Catering
driftwoodrestaurantsandcatering.com, 24 Mar 2014 [cached]
In creating the design for his group's latest enterprise, co-owner Scott Kuhn says he wanted an atmosphere befitting the locale.
"Granted, you have a built-in audience with the theatergoers, but what hasn't been provided is a space for them to hang-out awhile that feels casual yet inviting," Kuhn says.
...
"You don't really know what a place will be like until your family and friends are in here, and you hear how the speakers sound - and the ring of laughter," Kuhn says.
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Chefs and partners Scott Kuhn and Chris Hodgson have swiftly infiltrated the PlayhouseSquare Theatre district, their growing culinary presence a calibrated move to compliment the dynamic downtown Cleveland destination.
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Further, the wine bar is a logical extension of PlayhouseSquare’s dining scene, Kuhn said.
“We very carefully decided not to take reservations for Bin 216,†he said. “We’re just overwhelmed by show-goers at Cibreo; we’re literally booked three or four weeks out.
...
In 2007, Kuhn reestablished the Welshfield Inn in Burton, Ohio and opened 87 West, located within in Crocker Park in Westlake, Ohio. In 2010, he opened Washington Place Bistro and Inn, located in Little Italy in the space where the once famous Baricelli Inn existed.
...
In 2013, Kuhn also opened the Orchard House on the grounds of Maplewood Farms, and Cibrèo Italian Kitchen, Cibrèo Privato and Rothschild Farms (the last with Chris Hodgson) in the Hanna Building at Playhouse Square. Kuhn and Hodgson are also partners in Driftwood Catering.
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In a statement, restaurateur Scott Kuhn said that healthful preparations and local, sustainably grown ingredients are part of the Rothschild Farms profile. (The restaurant's name plays off of Kuhn's mother's maiden name.)
The theme of sustainability extends to the take-out packaging, Kuhn added, "because it supports our value of a healthy community. We are proud to take this step to reduce our ecological footprint and impact on our environment.â€
Rothschild Farms is the latest from Driftwood Restaurants and Catering, the business partnership of chef Chris Hodgson (Hodges, HodgePodge at First Energy Stadium) and Kuhn (Welshfield Inn, Washington Place Bistro, Orchard House and 87 West at Crocker Park).
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Cleveland Magazine names Driftwood Group Proprietor, Scott Kuhn, one of 2014s Most Interesting People
Scott Kuhn
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At Solon High School, Kuhn earned all-state honors in soccer, dated the homecoming and prom queens and felt that he had it all. Then he flunked out of the hospitality program at the University of Alabama, returned home, broke his back and floundered for three years. "I never knew what failure felt like."
meal planner: He graduated from the University of Akron's culinary program, then finished his undergraduate degree in management from Malone University. "I turned to what I love â€" food. I found my confidence and rediscovered who I am."
SWEET TOOTH: Kuhn is a sucker for frozen treats, particularly Mitchell's Homemade Ice Cream. "If I were to head up to their store now, I'd probably bring home at least three flavors: vanilla, black raspberry chocolate chunk and lemon blackberry yogurt. I'm trying to convince them to make a cereal milk flavor, like what the milk tastes like after you have a bowl of Frosted Flakes."
WEARING THE UNIFORM: Kuhn was only 27 when he purchased his first restaurant, the Allegheny Grille in Foxburg, Pa. He wanted to know what diners thought of their food and service, so he bussed tables in the requisite uniform. "I found I got a much more honest answer from customers rather than approaching them in a suit and tie. I apply that experience today. It's the little things you also need to double-check, like, Is the plate hot when it's delivered to the table?"
HIS GO-TO DISH: Kuhn and his wife, Amy, have a garden at home that helps them whip up lots of dishes.
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The fast-growing Driftwood Restaurant Group, led by principal Scott Kuhn and his partner, Chris Hodgson, announced plans to open restaurants in two local DoubleTree hotels next year in a partnership with hotel operator Twin Tier Hospitality.
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The restaurant group, formed by Mr. Kuhn in 2005, now includes Welshfield Inn in Burton; 87 West at Crocker Park in Westlake; Washington Place Bistro and Inn in Little Italy; Hodge's Cleveland in downtown Cleveland; The Orchard House in the grounds of Mapleside Farms in Brunswick; and Cibrèo Italian Kitchen and Cibrèo Privado in the Hanna Building at PlayhouseSquare.
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I recently had the pleasure of sharing lunch with Scott Kuhn at Cibrèo Italian Kitchen, his brand new restaurant in PlayhouseSquare. isibly proud and excited about this new venture, he makes clear this is a project he's personally passionate about, an expression of his love for Tuscany and its food, which he first discovered 10 years ago on a trip there. efore we sat down to eat I got a guided tour of the sprawling space. The bar and two dining areas look out onto Euclid Avenue, but the decor puts them worlds away. All the visual tropes of the medieval Italian town, such as stucco and stone arches, wooden wine barrels, a fireplace and rusticated furnishings, are present in abundance. Kuhn chose all the materials himself.  Adjacent to this, on the other side of a set of closed doors at the far end of the bar, is a large, completely separate and utterly unique private event room. The space, still being renovated when I saw it, is the former 14th Street Theatre. The original columns and ornate decorative plasterwork are being refurbished. There's a small stage and a connecting passageway to a full bar with its own street entrance on  East 14th Street. Kuhn tells me that taking on this part of the building wasn't in his original plan, but once he saw it and realized its potential it was a challenge he couldn't resist. It's obvious the almost 37 year old likes a challenge  as he currently oversees a multifaceted organization of seven restaurants (with another fast food joint called Rothschild Farms on the way right around the corner from Cibrèo,) a catering company and a food truck.
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Over delicious plates of pasta carbonara, revved up with guanciale and and radicchio, and pappardelle bolognese, Kuhn explained the process of creating the menu.
"I wanted to re-create dishes I've had in Tuscany," Kuhn says.
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Scott Kuhn, founder of Driftwood Restaurant Group which operates the Hodge Podge stand along with Hodgson, sees the space in the stadium as a chance to expand while filling a niche.
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"And this give the fans more choices of foods they like, and want to eat, while at a Browns game," Kuhn adds.
Business aside, Hodgson's enthusiasm bubbles when he considers the thrill of opening a stand in the place that houses the team he loves.
"I grew up as a Browns fan, and to be part of it is exciting. To have our food, and street food, available there â€" which is a big part of my background in Cleveland â€" then share it with a big group of people, that's way cool," he says.
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Rather than employing the usual Arborio rice, Kuhn and executive chef Erik Martinez (late of Orchard House and Hodges, where he worked with Chris Hodgson, who consults at Cibreo), opted for a longer-grain variety â€" then bakes it in a cazuela, an earthenware vessel.
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As founder and managing partner of Driftwood Restaurant Group (Washington Place Bistro, Welshfield Inn, Hodges and other places), Kuhn prefers to follow his own vision rather than lean on designers. With the support of professional tradesmen and others, he sought to create a sense of theatricality that’s in keeping with district
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Kuhn took a gamble by working with so much stone, a notoriously resonant surface that could have resulted in a cacophony of bouncing noise. Instead, the sandstone style of surfacing he chose seems to actually absorb, or at least dampen, sound â€" making normal conversation possible. (Bonus: his choice of color has the added benefit of warm tones, adding to a sense of inviting warmth.
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