Our Team

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Meet Our Staff

David Porras

David recently moved to the US from Costa Rica, where he ran Aborigen, a highly popular farm-to table-restaurant. David earned a diploma in culinary arts at Latina University; was certificated in hydrocolloids and avant garde techniques at the French Culinary Institute in New York City; and obtained a Masters in cuisine, techniques, and produce from the renown Basque Culinary Center in San Sebastian, Spain.

Scott

Scott West

After most recently leading a crew as head chef aboard a 110’ motor yacht, Scott has gotten back in touch with his value for working with the freshest ingredients on land, first instilled while apprenticing at a Michelin restaurant in Spain. Scott has gained extensive culinary experience working in high-end restaurants and hotels and graduated from the Culinary Institute of America. Now at Oak Hill, his jubilant passion is colliding with his attention to seasonality and locality of ingredients to develop the most nutritious and flavorful dishes.

Lori Nelsen

Lori is the former Laboratory Manager in the Earth and Environmental Sciences Department at Furman University. She has an MPH in Environmental Health Sciences/Toxicology from the University of California, Berkeley, and an MS in Analytical Chemistry from Furman University. She has a passion for baking and cooking, and has successfully melded her laboratory and kitchen skills. She has also attended the Seasonal School of Culinary Arts in Asheville, NC.

Nick Polo

Nick spent years learning the ins and outs of restaurant management growing up in the kitchen with his dad. Constantly moving up in restaurants from a young age, he eventually graduated from Culinary Institute of America, third generation in his family. His unwavering drive to succeed, hunger for culinary innovation, and aspiration to foster a community of growth & learning has motivated him to create the most polished and engaging experience for our guests.