An alum of the infamous Gordon Ramsay's Hell's Kitchen, Chef Scotley got early exposure to cooking working in local Jamaican restaurants in his native New York City. He decided to formally pursue culinary arts in 2005, immersing himself in Southern culture by way of Atlanta. While earning his culinary degree from Le Cordon Bleu, Innis began working at Marriott Hotel and Au Pied de Cochon at the InterContinental Hotel. With passion and skill he made his way up from garde manger to line cook to chef all while mastering a variety culinary techniques from French to Modern American. 

From there he went on to become Executive Chef at Mudcatz Bayou Bar and Grill in Dunwoody, where he brought innovation and creativity to their Cajun and Creole cuisine. Innis has also worked at Tom Colicchio’s Craft bar and  Ormsby’s where he was Executive Chef for over 5 years. There he immersed himself in seasonal cuisine focused on from-scratch comfort food and fresh pub favorites that relied heavily on local produce and herbs. With cooking and running a kitchen under his belt Chef Scotley joined the team at South City Kitchen Midtown to develop his knowledge  of how to run a restaurant. 

In 2017, Chef Scotley was brought on as Executive Chef of 5Church Atlanta with the focus to revamp the restaurants brand and menu. Chef Innis’ incorporated his Jamaican roots mixed in with modern and intercontinental flare in to the restaurant’s offerings which garnered him the award winning title of Atlanta’s Best rising chef by Jezebel magazine, multiple television appearances including Late night eats on the Cooking Channel and other notable award nominations and accolades.