Profile

Melbourne born Scott Pickett showed talent from an early age and soon began working as an apprentice chef in various South Australian restaurants. Living on his family farm in a little town called Kangarilla, just outside the wine growing region of McLaren Vale, it was here that Scott first discovered his love of animals, growing vegetables, making olive oil and understanding the reality of ‘life on the farm’.

At the age of 18, Scott entered the Salon Culinaire, at the time Australia’s largest culinary competition, securing gold and the recognition as ‘one to watch’ by Judge Bruno Cerdan. This helped Scott secure a position at restaurant Paul Bocuse with his mentor, Philippe Mouchel.

Scott followed Mouchel to Langton’s Restaurant and Wine Bar and then to Brasserie by Philippe Mouchel, before stints at Melbourne’s three-hatted restaurant Ondine, working under Donovan Cooke. Not one to rest on his laurels, Scott travelled to Europe to feed his hunger for classical cooking. There he spent three years in London as Junior Sous Chef to Philip Howard at internationally-renowned, two Michelin star restaurant The Square. In 2005 Scott represented his country at the most prestigious cooking competition in the world, the Bocuse D’or, achieving Australia’s best ever result at the time and 14th globally.

These credentials and experiences placed Scott, a chef with true edge and fervour, at The Point Restaurant Albert Park. Four years later The Point Restaurant was awarded Two Hats by The Age Good Food Guide 2011 (AGFG) and 2012 and awarded Victoria’s Best Steakhouse 2010 by Restaurant and Catering Australia. The Point was also awarded National honours in 2008 and 2011 by RCA for its continued commitment to serving some of the country’s finest beef.

Scott is known as ‘the meat man’ and for more than five years was Executive Chef at the helm of one of Australia’s most credited steak restaurants, while also managing to offer an extensive modern European menu enabled by his classical French training. Scott and his team at The Point won noteworthy Australian titles, the Australian Culinary Challenge 2007, and Scott also defended his title at the Fonterra Food Services Culinary Challenge 2010 and won, which saw top chefs from around the country competing for significant cash prizes and national recognition.

In 2011 after an extremely successful tenure at The Point, Scott decided to realise his dream and opened his first restaurant venture, Estelle in Northcote. Having received a coveted Chef’s Hat in The Age Good Food Guide in only its first year, while also being nominated for ‘Best New Restaurant’ Estelle is definitely a valued addition to Melbourne’s vibrant food scene. Two years on and Estelle is popular with locals, destination diners and has retained its One Chef’s Hat at 2015 AGFG.

In 2014 Pickett launched a second venture, Saint Crispin at 300 Smith Street, Collingwood, in partnership with chef restaurateur Joe Grbac. In it’s opening year Saint Crispin was awarded One Hat and Best New Restaurant at the 2014 AGFG. At the 2015 AGFG awards the team received the hard-earned accreditation of two chef’s hats. Scott Pickett was also nominated for Chef of the Year in 2015.

In November 2014, Scott released his first cookbook, Scott Pickett: A Cook’s Story, and is set for a busy start to 2015, with a popup at the Australian Open.

Scott’s first restaurant, Estelle in Northcote is evolving, and in early 2015, will become Estelle Bistro and Estelle by Scott Pickett, two new exciting and innovative dining concepts, situated side by side.