Scott Pickett is one of Melbourne’s most exciting Chefs. At a young age, Scott developed a fascination for produce while growing up on his family’s farm in Kangarilla. This hands on lifestyle allowed him to grow and nurture his talent, and soon he began working as an apprentice chef in various South Australian restaurants.
Having won the Salon Culinaire at the young age of 18, Scott was dubbed as ‘one to watch’ by Judge Bruno Cerdan. He has certainly proven this true over the years, having worked in many internationally renowned restaurants – as sous chef to Philip Howard at The Square in London, and with Donovan Cooke at Melbourne’s three-hatted restaurant Ondine.
After an extremely successful tenure at The Point in Albert Park: which earned the restaurant Two Hats in The Age Good Food Guide, Scott realised a lifelong dream by opening his very own Estelle.
Scott has kept his foot on the pedal; ensuring Estelle received a Chefs Hat in their first year of opening, and solidifying it as a valued member of the Melbourne food scene. In 2013, Scott launched a second venue in Collingwood, Saint Crispin. In 2015, Pickett opened ESP – Estelle By Scott Pickett, next door to the original Estelle, and in 2016, Pickett’s Deli & Rotisserie in the Queen Victoria Market.