Scott Pickett

Scott Pickett discovered his passion for cooking at a young age and started working as an apprentice chef in various South Australian restaurants At the age of 18 Scott entered the Salon Culinaire at the time Australias largest culinary competition securing three gold medals and recognition as one to watch by Judge Bruno Cerdan This helped secure Scott a position at restaurant Paul Bocuse with his mentor Philippe Mouchel Scott followed Mouchel to Langtons Restaurant and Wine Bar and then Brasserie by Philippe Mouchel before stints at Melbournes threehatted restaurant Ondine working under Donovan Cooke Not one to rest on his laurels Scott travelled to Europe to feed his hunger for classical cooking spending three years in London as Junior Sous Chef to Philip Howard at internationallyrenowned two Michelin star restaurant The Square