Scott Pickett

Scott Pickett’s culinary journey began early, igniting a lifelong passion for the art of cooking. He honed his skills as an apprentice in various establishments across South Australia. At just 18, he made a significant mark in the culinary world by competing in the Salon Culinaire, Australia’s premier culinary competition, where he earned three gold medals and was hailed as a rising star by Judge Bruno Cerdan. This accolade paved the way for Scott to join the esteemed restaurant Paul Bocuse, guided by his mentor, Philippe Mouchel.

Scott continued to build his reputation at Langton’s Restaurant and Wine Bar, followed by Brasserie by Philippe Mouchel. His career trajectory led him to Melbourne’s acclaimed Ondine, where he worked under the renowned Donovan Cooke, contributing to the restaurant's three-hatted status. Eager to expand his culinary horizons, Scott ventured to Europe, spending three years in London as Junior Sous Chef at The Square, a prestigious two Michelin star restaurant led by Philip Howard.

Over the years, Scott Pickett has established himself as a prominent figure in the Australian culinary scene, known for his dedication to excellence and innovation. His impressive portfolio reflects a commitment to fine dining and a passion for creating exceptional culinary experiences.