Fenn Scott
Consultant Food Service Basel
"I started out in the kitchen, so I know just how demanding the daily routine is there. For sustainability to work, it has to be easy to implement—and it has to make economic sense. That is precisely what I work on together with our clients."
Fenn supports food service businesses in Basel and the surrounding area with regional sourcing, food waste reduction, and sustainable operational processes.Fenn knows the hospitality industry from every perspective: he started out as a chef, has worked in both the kitchen and front-of-house—including in contract catering—and for over a decade has been active in Basel and the surrounding area in F&B management, procurement, and event organization.
At GastroFutura, he develops a network of hospitality businesses in the Basel region, working directly with them on specific issues such as regional sourcing, the reduction of food waste, and the implementation of plant-forward menus. In doing so, he connects these establishments with local producers and partners. His approach is practical, focusing on solutions that are both functional in a busy kitchen environment and economically viable.
Fenn is a qualified chef (holding a Swiss Federal VET Diploma) and earned a diploma as a hotelier-restaurateur from the SHL Swiss Hotel Management School in Lucerne.