Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Philip Howard at the 2 Michelin Star ‘The Square’ as well as representing Australia at the prestigious Bocuse d’Or. At Scott’s restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.
Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost. This set the foundational values of his career as a chef and restaurateur. Scott has worked at the highest level, with Philippe Mouchel in Melbourne, cooking in London with Philip Howard at the 2 Michelin Star ‘The Square’ as well as representing Australia at the prestigious Bocuse d’Or. At Scott’s restaurants, incredible service is vital, but food is always the hero. Working with a gun team of Head Chefs they build on what makes each venue unique, and there is more in the pipeline! This is one episode that will leave you salivating for more.
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