Scott Pickett is a renowned chef, restaurant owner and a mad Bombers fan. He is easily one of the city’s, if not the country’s, best chefs.
At the age of 18, Scott entered the Salon Culinaire, at the time Australia’s largest culinary competition, securing gold which helped him secure a position at restaurant Paul Bocuse with his mentor, Philippe Mouchel.
Scott followed Mouchel to Langton’s Restaurant and on to Brasserie by Philippe Mouchel, before stints at Melbourne’s three-hatted restaurant Ondine, working under Donovan Cooke. He then moved to London and worked for Philip Howard at internationally-renowned, two Michelin star restaurant The Square.
His return to Melbourne saw him take on The Point Restaurant in Albert Park where he was responsible for leading the restaurant to be awarded Two Hats by The Age Good Food Guide 2011 and 2012, and awarded Victoria’s Best Steakhouse 2010 by Restaurant and Catering Australia.
In the last four years, Scott has built his own restaurant culture in inner-northern Melbourne. He has the Estelle Bistro and Estelle by Scott Pickett (ESP) in Northcote and co-owns Collingwood’s Saint Crispin with fellow chef Joe Grbac.
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