Rodney Scruggs, Executive Chef
Beginning his culinary career in Washington almost thirty years ago, it can be said Rodney Scruggs has come full circle. At just 18 years old, Scruggs walked into Occidental Grill & Seafood as a line cook, and discovered his calling. Inspired by both his mother and grandmother, Scruggs established his passion for cooking when he studied Culinary Arts at Newbury College in Massachusetts. From 1986 until 1993, he worked his way up at Occidental from line cook to Executive Sous Chef, gaining valuable knowledge and discipline from then Executive Chef Jeffrey Buben. Ready to explore, Scruggs left Occidental Grill & Seafood for new experiences before returning in 2005.
Travis Gray, General Manager
Occidental General Manager Travis Gray has a rich education in wine spanning more than 30 years that began with his first job at Trellis in Williamsburg, Virginia. The integrity of the wine program was a priority for Trellis, and Gray was only too happy to learn the ropes and launch his career. Gray came up under the tutelage of some of Virginia’s best and brightest, and it was there he learned to recognize and appreciate good food and good wine, and most importantly, how to successfully pair the two.