Scott Meynig

Scott Meynig has extensive experience in food and beverage management and operations, currently serving as Operations Manager for Pippin Hill Farm and Vineyard and Red Pump Kitchen with Easton Porter Group since May 2017. Meynig also holds the positions of Food and Beverage Director at both Keswick Hall & Golf Club and Shenandoah Lodge, overseeing all dining outlets and event services. Previous experience includes directing operations at Pippin Hill Farm and serving as a restaurant consultant for Hotel Monteleone. An established leader in the hospitality industry, Meynig has contributed to award-winning properties such as Keswick Hall and is a graduate of The University of Texas at Austin with a BA in Psychology. Additionally, Meynig has achieved the first-level Sommelier certification from the Royal Court of Sommeliers.