About Me

Chef Scott is an honors graduate of The Culinary Institute of America in Hyde Park, NY and a First Level Sommelier, certified by the Master Guild of Sommelier.

Hemmerly began his Atlanta culinary career with the prestigious Ritz-Carlton, Buckhead as the Banquet Chef for over 4 years. In 2008, he was part of the opening team for The Mansion on Peachtree, a Four-Diamond, ultra-luxury boutique hotel in Buckhead. After one year, at the age of 31, he was appointed Executive Chef, where he oversaw all culinary aspects of the hotel. During this time, he was named by The Mother Nature Network “Top 40 Chefs Under the Age of 40”. Chef Scott then became Executive Chef at The Peachtree Club, which was recognized as one of the top venues in Atlanta for weddings and catered events during his tenure there. Hemmerly then spent some time as Executive Chef at The Hyatt Regency Pittsburgh, and also served as a member of two local college’s Culinary Arts programs Board of Advisors. He later returned to Atlanta as the Executive Chef of the Hilton Atlanta Airport & Towers, where he oversaw all Culinary Operations of 507 guest rooms, 34,000 sq./ft. of meeting space, 3 dining outlets & the opening of Hilton’s new grab n go concept, Herb n’ Kitchen. He also worked closely with the VP, Culinary Operations of Hilton Americas to idealize, recipe develop & take part in the photography of the Hilton Brand Core Menus. He joined the Ray’s Family in Spring of 2017 and has enjoyed the nice balance of a corporate restaurant combined with a true entrepreneurial spirit.

His greatest love in life is his Wife Euriel and Son Emmanuel. A native of Columbus, Ohio, Scott loves his Ohio State Buckeyes as much as he loves to cook. During his off time he can frequently be found wondering mountain hiking trails like the Appalachian Trail. Scott has a passion for farm to table cuisine and is member of PASA (Pennsylvania Association of Sustainable Agriculture), Georgia Organics & Slow Foods USA.