Scott Hamilton Named Director of Food and Beverage

Scott Hamilton Named Director of Food and Beverage at L'Auberge du Lac Casino Resort

Highly skilled leader to oversee all resort food and beverage operations; focus on superior guest service, food quality & innovation

LAKE CHARLES, La. — L'Auberge du Lac Casino Resort, a premier hotel and casino resort located in Lake Charles, Louisiana announces the recent appointment of Scott Hamilton to the position of Food and Beverage Director. Hamilton will report to Vice President of Resort Operations, Harold Rowland.

Hamilton brings more than eleven years of diversified food and beverage management experience to L'Auberge. Most recently he was the Food and Beverage Director at MGM Resorts in Las Vegas. In that position he was responsible for the daily operations of fourteen bars and lounges; three Starbucks coffee outlets; casino and pool cocktail operations; seven restaurants; and room service operations at the luxury full service resort casino property. As General Manager of Shibuya at MGM Grand, he oversaw pre-opening and grand opening for the Four-Diamond Japanese restaurant. He also held the position of Manager at Nobu Las Vegas, an internationally recognized Japanese restaurant.

In his new role, Hamilton is responsible for directing all aspects of food and beverage for all L'Auberge restaurants; developing an environment that creates excitement for guests and employees; promoting and retaining a highly skilled workforce; maintaining budget and staffing for efficient operation of all property food and beverage outlets; and reviewing strengths and weaknesses of all food and beverage operations to most effectively implement changes for improved operations.

"We are so pleased to add Scott's impressive industry experience to our talented and award-winning food and beverage team at L'Auberge," said Vice President of Resort Operations Harold Rowland. He adds, "We conducted an extensive nationwide search to fill this key leadership position and know Scott's ideas, skills and energy will insure superior guest service, food quality and innovation for our customers who look to us for memorable experiences."   

Hamilton earned a Bachelor of Arts degree in Secondary English Education from State University of New York in Albany, New York. He holds an introductory certificate from the Court of Master Sommeliers and is a graduate of MGM Grand University with a certificate in project management. Hamilton is the former chairman and co-creator of Las Vegas Restaurant Week.