Scott Pickett, the embodiment of Australian hospitality, has journeyed from humble beginnings to become a distinguished chef and restaurateur, leaving an indelible mark on the culinary landscape.

Growing up in Kangarilla, South Australia, Scott realised his passion for cooking through his grandparents’ traditions and the surrounding countryside ingredients. His initial accolade came as the recipient of the Gold award and the coveted title of ‘The One to Watch’ at Salon Culinaire. And his impact only grew from there. He represented Australia at the esteemed Bocuse d’Or competition in 2005, achieving the country’s highest rank up to that point.
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After refining his craft in the rigorous Michelin-starred kitchens of London, particularly under the guidance of renowned chef Philip Howard at The Square, Scott’s culinary prowess reached new heights. His venture into restaurant ownership began with the launch of Estelle in 2011, a modern Australian restaurant acclaimed for its innovation which was an immediate success.

Scott’s influence reverberates across Melbourne’s dining scene. From Matilda, featuring a wood-fired oven and a contemporary Australian menu, to the rescue and transformation of Longrain, he has imagined spaces and concepts, even during challenging times such as the COVID-19 pandemic. Chancery Lane, Le Shoppe, Smith St Bistrot, Audrey’s, and The Continental Sorrento are among his other ventures that showcase his versatility and creativity.

Scott’s passion also extends beyond the confines of his restaurants. He has ventured into off-site events with Scott Pickett Events and developed a product range through Scott Pickett Pantry. His journey underscores his profound connection with Australian growers, producers and seasonality, evident in each creation that emerges from his kitchens.