Scott Morozin has been appointed Executive Chef of The Nautical Beachfront Resort (headshot)
With 20+ years of experience in hospitality and food and beverage management, Scott is a leader in culinary excellence, bringing a wealth of knowledge and steadfast commitment to elevating operational standards and fostering innovation of food and beverage initiatives. Morozin joins The Nautical Beachfront Resort from Verbena where he served as Executive Chef and Owner and was responsible for curating the properties seasonal menus alongside exclusive Chef tastings comprised of six, eight and ten courses with all components prepared from scratch in house. Prior to that, Morozin was Executive Chef at Sola BYOB where he managed day-to-day kitchen activities and developed menus for the main restaurant, catering and private events. In addition to these two roles, Chef Morozin’s two decades of experience spans multiple Executive Chef, Chef de Cuisine and Sous Chef roles across the East Coast.
In his new role, Chef Morozin plans to craft a vibrant selection of island-inspired bites reflecting the area’s relaxed spirit and lakeside living. He is excited to share his various cooking techniques with the rest of the team, while offering novel flavor combinations to guests. The Nautical Beachfront Resort offers 139 rooms, outdoor activities and four separate food and beverage concepts, in addition to onsite catering for meetings & events. The properties on-site conference center provides a unique view of Lake Havasu with 5,600 square-feet of indoor space that can be divided into four smaller rooms and open to a patio offering an additional 5,600 square-feet of outdoor space.
