“Scott is someone who can manage many tasks at one time, while still making sure that each gets it full attention. He is quick to solve issues, and patient when hurdles get in the way.”

Bryan Keene, National Account Manager, Red Bull North America










Twenty years of executive level leadership in all facets of Hospitality industry: Restaurants, Hotels, Nightclubs and University. Proven success in new concept creation, new unit openings, revenue growth, cost controls, organizational development, succession planning and creative marketing strategies.


Concept creation, design and construction, sales and marketing, branding strategies, product development, contract negotiations, purchasing, financial analysis and budgets, strategic planning.

Honors & Awards:

Business Week, Award of Excellence, The Lab Gastropub, 2009
American Institute of Architects, People's Choice Award, The Lab Gastropub, 2009
International Interior Design Assoc., "CALIBRE" Award, Best Retail Space, Shop Cafe, 2009
Administrator of the Year, USC, 2009
Best New Restaurant, Katsuya, Travel & Leisure, 2007
Hot Table, Katsuya, Conde Nast Traveler, 2007
"Top 100", Vine Street Lounge, Nightclub and Bar Magazine, 2004, 2005
"Top Pick", Hollywood & Vine Restaurant, Los Angeles Magazine, 2004
"Sterling Silver", Windows on the Bay, So. Cal. Restaurant Writers Assoc., 1998
"Restaurant of the Year", Windows on the Bay, Orange County Business Journal, 1997


Scott Shuttleworth     joined the University of Southern California (USC) in 2007 as the Director of Hospitality. Recruited by the university for his success in the private sector, he was charged with the task of conceptualizing and heading up an entirely new food and beverage program for USC. Shuttleworth, a USC alumnus with a degree in Business Administration, oversaw 32 concepts at the university, with annual sales exceeding $40 million.


He was involved in the designing and creating the hospitality components of the new Ronald Tutor Campus Center, scheduled to open in fall of 2010. The $138 million venue will revolutionize USC’s on-campus dining options and include a state-of-the-art dining pavilion, two cafés, a full service restaurant, 800-seat ballroom, student lounge, and a market featuring organic and healthy options. Utilizing his nightlife and entertainment background, Shuttleworth incorporated lively gathering places into the new center, including a modernized version of the Trojan favorite, Traditions, which will be gastropub-inspired and located adjacent to Tommy’s Place, which will feature an assortment of activities, entertainment, and live music events.


Shuttleworth’s reconceptualization of USC dining options also stretched beyond the campus walls with the debut of three lunch and dinner destinations in USC’s growing off-campus “Restaurant Row.” McKay’s restaurant opened in November 2008, and provides diners with a casual, contemporary American menu that highlights local, seasonal ingredients, and newly-launched Rosso’s Pizzeria offers students, faculty, alumni, and locals a casual and welcoming Italian eatery. Most recently Shuttleworth unveiled The Lab, a gastropub featuring gourmet food and drink with a science-lab twist.


In addition to the new “Restaurant Row,” Shuttleworth had developed The Lot Marketplace, the campus’s temporary dining facility, which was completed in August 2008. The 20,000-square-foot complex provides exceptional dining options during the construction of the new Ronald Tutor Campus Center, and features a convenience store and eight dining concepts including Baja Fresh, Zao Noodle Bar, Submarina and Red Mango.


Shuttleworth is an accomplished restaurateur with two decades of experience in the hospitality industry, operating some of Southern California’s most popular restaurants and bars. Prior to joining USC, Shuttleworth served as Director of Restaurant Operations for SBE Restaurant Group, overseeing the daily operations of the popular Katsuya restaurants, and The Abbey in West Hollywood.


Before joining SBE Restaurant Group, Shuttleworth handled the operations for Hollywood & Vine Restaurant, Vine Street Lounge, and Windows on the Bay. Shuttleworth has also orchestrated numerous Hollywood events, including Oscar parties, Grammy functions and endless red carpet movie premiere parties.


Shuttleworth benefits from experience in both the restaurant and hotel realms, previously holding the position of Director of Food & Beverage at the legendary Hotel Jerome in Aspen, where he oversaw all restaurant and banquet operations, and coordinated a host of high-profile events.