From a South Australia farming family, Pickett’s appreciation for Australian produce has been part of his life from an early age. And even from the early days of his classical French training, Pickett’s talent was recognised and he was awarded gold and title of “The One to Watch”at Salon Culinaire.
His respect for the classics and understanding of seasonality drew him to Europe, where he honed his skills in some of the most rigorous Michelin-starred kitchens in the world.
On returning to Melbourne in 2004, Pickett cemented his status as one of the country’s pre-eminent chefs, achieving multiple awards and accolades for his work.
2011 saw Pickett open his first restaurant, Estelle Bar Kitchen, followed by ESP, Saint Crispin, Pickett’s Deli & Rotisserie and then Mathilda 159 in 2018, named after his daughter.
Scott Pickett is the essence of Australian hospitality. His generosity of spirit, abundant personality, understanding of seasonality and respect for Australian growers and producers is testament to his origins.
Share in Pickett’s joy of Australian produce and his unique vision of Australian hospitality at this “not-to-be-missed” masterclass.
Includes wine pairing.
Please note, Olsson's Masterclasses are only accessible to those with a Festival Village pass. Each of masterclass sessions run for 40 minutes.