Photo by Karen D. Lorentz
Outdoorsman Scott Harrison has quite a display of turkeys in his
Scott Harrison, Food and Beverage Director for Killington
Favorite author: John Grisham
Favorite movie: Brave Heart
Leisure activities: hunting, boating, snowmobiling, watching
Winter Sport: Alpine skier
Social Media: "Facebook once in a blue moon."
Something that made a difference: "Coming to Killington for a
If ever a person found their happiness at Killington, Scott
Harrison would be in the running for top honors.
A "Jersey boy" who began skiing at a young age, Harrison majored
in environmental science in college and went into banking and
business development (1981) before working for Hilton Hotels in New
Jersey. But "looking for the outdoor life," he "came up to ski with
my friend Dave Cooper. We practically begged Greg Hiltz to hire us
to make snow," Harrison said of their determination to ski bum the
winter of 1992-3.
That job was followed by a summer of painting all the lifts, then
work in the lifts department, and a stint as lifts ops manager for
several seasons. Later, when Killington switched to base-area
operations managers, he did that for ten years, taking on the
expansive "responsibilities of operating a unit as a business with
its own budget."
This experience led to his becoming food and beverage director, a
position he enjoys for its creative challenges and diversity. In
2011 he was promoted to the Executive Team. The "E Team" consists
of senior managers who attend weekly meetings to coordinate overall
operations, share ideas, and develop ways to meet new and ongoing
Harrison notes, "Chris [Nyberg, resort president] challenges you
with new ideas. We've added so much-the Yurt, the Roaring Brook
Umbrella Bars, the Motor Room Bar. Food is an experience here
"We've added appetizers to the Wobbly Barn and it's become a
classic steakhouse. At Ovations [dining room at the Grand Hotel]
there's a revamped menu and a raw bar on weekends, which has added
to its ambiance and energy. We've also added a Raclette option
[Swiss-styled table-top grilling for vegetables, meats, seafood] to
provide for a relaxed, more social dining experience."
Harrison particularly enjoys the variety of work that allows him
to be creative - from feeding hundreds of athletes and officials
visiting for the Dew Tour or concert series to changing menus with
the seasons. "There are many diverse food experiences, including
food courts, cafes, and pubs in base lodges, plus the Wobbly and
Yurt for a special dining experience, and the newest venues - the
Motor Room Bar, on-mountain Dog Sled at Killington and Summit Dogs
"We continually massage our menus to adapt to what people are
looking for. The food court at Snowshed gives us a venue where we
can be the most creative, offering fresh carved sandwiches and
wraps made to order, stir fry station, salad bar, etcetera.
Hamburgers, chili and chowder will always be bread and butter fare
for some skiers, but for the adventurous person, we offer an array
of different burgers at Bear Mountain - bison, venison, and wild
Harrison also notes he loves working with people and has a great
staff (100 to 250 depending on the season). "The key thing here is
the people - there's a family of people here and we love what we
do. We love the outdoors, the change of seasons. We want to be
here. We take pride in the resort and try to make this place
special, both for those of us who work here and for our
Reflecting on the transition from ski bum to a satisfying career,
Harrison said the personal rewards of his move include meeting his
wife Lori and gaining a stepson Mike. "We spend time skiing and
snowmobile as a family.
"One interesting thing is that when Dave and I moved here, our
friends came up to visit; three of them met their wives here and
relocated to the area.
"I came for the winter, met my wife, and found my home
Any recent challenge?
"The loss of the Superstar Pub due to Irene was a problem given we
were replacing the Peak Lodge and had to figure out where we were
going to put the 600 people we lost seats for. The two new umbrella
bars were a great idea - the ambiance, setting, and view make them
a great meeting place."
So there's a silver lining?
"Yes, the two bars and deck offer a perfect place for having a
beer or one of our signature hot drinks. We look forward to opening
the umbrellas in warmer weather."
Do you still find time to ski?
"I try to get out every Sunday morning with my wife."
Where and when do you hunt?
"My pastime is bow hunting for elk and whitetail deer. I've taken
several Pope and Young record-book animals. The resort
seasons work well as they allow me to go turkey hunting in spring
and bow hunt in fall. I take trips to New Mexico and Kansas."
Any thoughts for someone thinking about a move to Vermont?
"I have no regrets on moving here. I love Vermont - the seasons,
the people. Everyone is interesting. We're from everywhere. I can't
think of a place I would rather be. There's plenty of opportunity