MEET THE TEAM

Aerlume™ is a fast-paced, entrepreneurial environment. Individuals who are self-starters, committed to high standards, and delivering unparalleled service thrive on our team. Our company was built on seven key pillars that drive our company forward, which include: Individual Responsibility, Professionalism, Stewardship, Action-Oriented, Free Enterprise, Building a Strong Community, and Heritage of Hospitality. If you have a can-do attitude and heart for hospitality, we’d love to hear from you!

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Scott McDowell

General Manager

smcdowell@aerlumeseattle.com

Scott McDowell joins the Aerlume team as General Manager, marking a homecoming after a decade away.

With deep ties to the team, including his wife, Andrea, who works at sister property El Gaucho, Scott feels a strong connection to the group’s culture. Scott started his career at Salty’s, where he built enduring relationships and honed his management skills. He spent time as the wine/spirits captain at both El Gaucho Tacoma and Seattle. After holding various GM positions in the city, including at JaKs Grill in West Seattle, Scott is excited to return to Fire & Vine, where many of his friends and mentors work.

Born in Sacramento, California, he grew up in Kent, WA, and later moved to Vancouver, WA, where he graduated from Evergreen High School in 1996. He eventually returned to the Seattle area in 2000, though his family now mostly resides in Boise, ID.

He is a big sports fan, fantasy sports player, and a watch collector – he enjoys pairing a different watch to match his outfit daily.  Scott is celebrated for his positivity, enthusiasm, and ability to connect with people from all walks of life. Family is incredibly important to him, and he shares a close bond with his three younger sisters, mother, and father. He and Andrea have been married for six years and share their home with two cats, Logan and Archie.

Douglas Jones

Douglas Jones

Executive Chef

douglas@aerlumeseattle.com

Chef Douglas Jones describes himself as always curious about figuring out how things work and then figuring out how to improve upon them.  This curiosity makes him a talented chef and would have made him a good computer engineer, which was his field of study until he got his first restaurant job as a dishwasher and fell in love with the industry.  The Tennessee native decided to move to Chicago for culinary school at Le Cordon Bleu, while also working full time. Since then, he has been a chef in restaurants including Tulio, Emory’s on Silver Lake, and Kayne Prime in Nashville.

Known for being light-hearted and calm under pressure, Douglas says he takes his work seriously, but not himself.  In his role as executive chef at Aerlume, he hopes to continue to learn and help guests to experience the versatility of farm to table products with seasonality as the focus.

Douglas strives to find great work and life balance to be emotionally and professionally fulfilled and challenged.  He grew up in a large family with 8 children, and he and his wife have two of their own, as well as three large dogs.  He likes to relax by snowboarding, 3D printing, wood working and general carpentry projects.

Kate Niklaus

Event Director

Event Request

Sherrill Gossett

Wine Captain

sgossett@aerlumeseattle.com

Matt Wilkinson

Spirits Captain

mwilkinson@aerlumeseattle.com

CIGNA
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