Melbourne born Scott Pickett showed talent from an early age and soon began working as an apprentice chef in various South Australian restaurants. At the age of 18, Scott entered the Salon Culinaire and was dubbed as ‘one to watch’ by Judge Bruno Cerdan. This helped Scott secure a position at restaurant Paul Bocuse with his mentor, Philippe Mouchel.
Since then, Scott has worked in a range of top local and international kitchens such as Three Michelin Star London restaurant, The Square and Melbourne’s Three Hat Ondine. 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.
In 2011 after an extremely successful tenure as Executive Chef at The Point, Scott decided to realise his dream and opened his first restaurant venture, Estelle in Northcote.
In 2014 Pickett launched a second venture, Saint Crispin at 300 Smith Street, Collingwood, in partnership with chef restaurateur Joe Grbac.
Scott returns to the Pantry Masterclass and Show on the 18th October 2016, this is sure to be another fantastic night filled with award winning cuisine and stories by one of Australia’s leading chefs.
- Includes 5 course dinner
- ( Buy drinks from the bar )