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5Church Atlanta Announces Arrival of Executive Chef, Scotley Innis

Chef Scotley Innis

Chef Scotley Innis

Owner Ayman Kamel and his team at 5Church are excited to welcome a new executive chef, Scotley Innis, who was formerly sous chef at South City Kitchen in Midtown and executive chef at Ormsby’s in West Midtown. Now, Innis blends his in-depth knowledge of Southern cuisine with his Caribbean heritage to give 5Church’s modern American menu a worldly approach with local flair.

“We’re thrilled to have Scotley joining our team,” says Kamel, who manages the restaurant’s daily operations. “Our guests are really going to enjoy the global flavors and modern edge that his cuisine has to offer.”

“So much of my cooking identity stems from my childhood and is blended with all I’ve learned as a chef here in Atlanta,” says Innis.

Innis continues to draw inspiration for his cuisine from his Caribbean background, incorporating ingredients that his mother and grandmother cooked on a daily basis. He loves applying unorthodox techniques to traditional dishes and thrives on the challenge of proving to locals that Southern staples can be modernized and still taste good.

Innis’ early culinary career was spent working in local Jamaican-style restaurants in New York, but he soon desired to be a part of the quintessential Southern culture and made his move to Atlanta to begin pursuing a culinary arts education in 2005. While earning his culinary degree from Le Cordon Bleu, Innis began working in the kitchen at Marriott Hotels and then Au Pied de Cochon at the InterContinental Hotel, making his way up the ladder from garde manger to line cook to chef and gaining experience in French culinary techniques.

After three years of working in large hotel dining operations, he became the executive chef at Mudcatz Bayou Bar and Grill in Dunwoody, where he immersed himself in Cajun and Creole cuisine. Innis was then hired as a line cook at Tom Colicchio’s Craftbar in Buckhead and sharpened his skills in fine dining cuisine. In December 2009, Innis accepted a position at Ormsby’s and was promoted to executive chef in 2011, where his seasonal menu focused on from-scratch comfort food and fresh pub favorites that relied heavily on local produce and herbs. He then joined the team at South City Kitchen in Midtown to further both his knowledge of Southern cuisine and the business behind running a restaurant. Innis is now using his varied experience to help 5Church build its brand in Atlanta.

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