Scott Pickett is one of Australia’s most exciting chefs – his acclaimed restaurant Estelle is the flagship of a growing empire that includes Estelle Bistro next door, St Crispin in Collingwood, Pickett’s Deli and Rotisserie at the Queen Victoria Market and Matilda – a new, Australian-inspired dining extravaganza in South Yarra.
Scott’s won Chef of the Year, Two Hats by The Age Good Food Guide and starred in cooking TV series, The Hot Plate (2105) with foodie blueblood, Tom Parker-Bowles. In November 2014, Scott released his first cookbook, Scott Pickett: A Cook’s Story, the success of which has spawned another, due for publication in 2019.
Growing up in the wine growing region of McLaren Vale in South Australia, Scott was raised on fresh produce and good wine. At age 18 entered the Salon Culinaire, 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.
At the top of his game, Scott balances a number of roles including that of television presenter (The Hot Plate, Masterchef, The Block, Postcards) restaurateur and author, not to mention husband and father of three.
Scott’s 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.
“There is no more colorful a cook or character than Scott. This is a man who knows only the fast lane, who cooks like a demon, has the gift of the gab and after many meandering miles has so clearly found his place in life”
Phil Howard (Two Michelin Star restaurant – The Square, London)
After an extremely successful tenure as Executive Chef at The Point on Albert Park Lake, in 2011 Scott decided to realise his dream and opened his first restaurant venture. The Estelle received immediate commendations, achieving One Chef’s Hat in that year, as well as a nomination for ‘Best New Restaurant’.
In 2014, he launched a second venture, Saint Crispin, in partnership with chef restaurateur Joe Grbac. Scott was also nominated for Chef of the Year in 2014. In its opening year it was awarded One Hat and ‘Best New Restaurant’, and Two Chef’s Hats in 2015 and 2016.
As well as restaurant accolades, Scott receives excellent reviews for his work in the corporate arena: hosting, designing menus and creating bespoke events for organisations such as the Australian Open Festival, Etihad Stadium Medallion Club, ANZ and Macquarie Bank.
In addition he supports many different charities including Redkite’s ‘Eat Street’ which is an annual event bringing together Melbourne’s best Chefs to raise money for children’s charities and the Stroke Foundation to which he has a particularly personal connection with such having touched his own family.