Working at Rémy Cointreau since: May 2013
Current position: Global Head of On-Trade
Based in: Paris

Scott’s testimonial: a passion for spirits

What does your job as Global Head of On-Trade entail?
I work from a Group level to lead our on-trade culture and strategy across all of our markets and our global brand teams, and endeavor to have our Group always thinking about the benefits, opportunities, and value of the on-trade channel. As part of my role, I lead the On-Trade Council, a group of on-trade experts within Rémy Cointreau, who help to define our on-trade priorities, opportunities, and best practices that can influence how other brands and markets also approach their on-trade missions.

Where does your passion for spirits come from?
I have been working within the industry for just over 15 years, having first started working in hospitality in 2005 as a bartender. I was immediately smitten with how dynamic the food & beverage industry was and decided that I needed to find a way to build a career within it. Wine & Spirits, Food & Beverage, Hospitality – whatever you want to call it – attracts such a vibrant array of passionate personalities. When you’re out having a drink or a meal, you’re always surrounded by a colorful cast of people, from all walks of life, who just love being social and in the company of others.

Internal mobility

You have occupied a variety of roles since you’ve entered the Group. Can you tell us about your career journey at Rémy Cointreau?
I’ve been very happy to have both worked and lived across the world with Rémy Cointreau having roles in Americas, APAC, EMEA, and head office in Paris. I was told to always remain open to opportunity, no matter where, and I feel like my career is infinitely richer, as a result of keeping this advice top of mind.

The jobs you have taken on, led you to move from New York to Singapore and then Paris. How was the transition to each new country?
My first international move was at 10 years old (Australia to USA), so international adaptability has been part of my life for a very long time. I will give the advice for people doing it for the first time to do two things. 1) Remain open minded in the office, and try to be as culturally fluid as possible – culture shock can be a spectrum and 2) Go out. Bars. Restaurants. Cafes. Concerts. Whatever you like, just make sure you put yourself in social situations where you can meet others. The best friends I’ve got in the world, most of them – my wife included – I met in a bar.

Would you have a fun anecdote or best memory to share about your professional life?
The Islay Advocacy Summit in 2019. No further context needed, the attendees will know.

Working in the spirits industry and at Rémy Cointreau

13 years with us and still counting: what do you feel is the most specific thing about building a career at Rémy Cointreau?
First, understanding the core values of our company and products, and how they align with your own. Whether it’s the focus on foraging at The Botanist, the celebration of people who work at Port Charlotte, to the strong focus on environmental causes at a corporate level, once you find something that inspires you, your passion at the company will grow.

From a personal standpoint, I think it is important to keep an open mind and approach the job with passion, while pushing yourself to look at how our company works from all angles. When I first started, it was important to me to master my role, now that I feel confident in my role, I have been endeavoring to learn how the commercial teams, our compliance teams, and our GTR teams all operate, so that I may really understand this industry on a deeper level.

Also, go to as many bars as you can. When you see how the real-world application of our products applies, and the cultures in which they are consumed, you develop a true understanding of what we are doing in the world!

Any advice for a candidate who would consider joining us?
Get to know our brands well. The more you start to research the rich history and amazing people behind them, it will show how incredibly vibrant the culture of our spirits, and by extension, our company is. I always said that I would never want to work with products that I, in my personal life, would not use or consume. And I can honestly say that there is not one of these spirits that I wouldn’t feel proud to drink or serve to others.

Also, dive in the deep end when it comes to job opportunities with us and look outside your home country. Moving to Asia has shown me that Rémy Cointreau has truly amazing teams all around the world. If you see your dream role available in South Africa? Central America? Dubai? Malaysia? Go for it!