Executive Bios

Scott Rieth

Scott Rieth

Senior Associate Director

Restaurants, Catering and Special Events

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Scott Rieth is the Senior Associate Director of Restaurants, Catering and Special Events for USC Hospitality, reporting to Executive Director of Hospitality and Hotel, Dirk De Jong.

Scott came to USC in 2011 as the Assistant Director of Catering and Special Events.  Since joining the team, Scott has held positions of growing responsibility.  Over the years, Scott's leadership has created significant wins for USC Hospitality that have positively impacted guest experience and improved operational effectiveness in his areas of focus. His success in merging the hotel and campus catering departments paved the way for a seamless integration of the Edmondson Faculty Center and the Amy King Dundon-Berchtold University Club into the USC Hospitality portfolio.  His accomplishments in these critical transitions and turnarounds, combined with his wealth of knowledge in hotel and restaurant management prepared him for this newly created position. Scott will now oversee all restaurants of USC, including Moreton Fig, McKay's, The Lab Gastropub, Rosso Oro's and URBNMRKT.

Scott began his career with Four Seasons Hotels and Resorts in both Los Angeles and San Francisco. Later Scott worked for Wolfgang Puck Catering as the Director of Food Services at Sony Pictures Studios for 9 years executing events such as the Academy Awards, the Grammy Awards, Columbia Tri-Star Movie Premieres and two Presidential Inaugurations.

Scott studied Art Direction at UCLA and remains active in many organizations within the hospitality industry including NACUFS and The James Beard Foundation.