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R. Scott Williams has extensive experience in the culinary and hospitality industries, currently serving as Vice President of Regional Sales at Bakery de France since June 1996. Prior to this role, R. Scott Williams worked at Sheraton Washington Hotel from November 1986 to June 1996, progressing through various chef positions, including Sous Chef and Executive Chef. Earlier experience includes a role as Sous Chef at the Inn at Thorn Hill in Jefferson, N.H., from June 1984 to November 1986. R. Scott Williams holds a diploma in Culinary from WCVTI, completed between 1977 and 1978, and attended Fryeburg Academy from 1975 to 1977.