Scott Pickett

Scott Pickett


Living on his family farm in a little town called Kangarilla, just outside the wine growing region of McLaren Vale, it was here that Scott’s appreciation of seasonal produce was seeded.

At 18 Scott secured gold and was named the “one to watch” at Australia’s largest culinary competition and since then that is exactly what he has been. Working with esteemed professionals in some of Australia’s best restaurants and Michelin starred establishments abroad, needless to say, Scott has amassed a wealth of experience.

Scott shares his international perspective and knowledge alongside Tom Parker Bowles as hosts of Channel Nine’s upcoming food reality series: The Hotplate.

Placing boundless importance on the quality of produce, the marriage of flavours and the evolution of each individual dish – it’s no surprise that there is a long list of accolades associated with Scott’s restaurant ventures. Both the Estelle in Northcote and Saint Crispin in Collingwood received a coveted Chef’s Hats in The Age Good Food Guide only in their first year. The second venture, Saint Crispin which opened in 2013 in partnership with chef and restaurateur Joe Grbac received the hard-earned accreditation of two Chef’s hats at the 2015 AGFG awards and the Estelle restaurant has achieved one hat every year since it opened.

With such popularity, it was not long before the Estelle had to be expanded. So in early 2015, next door was secured to evolve and the plan made to expand into two new and innovative dining concepts situated side by side - Estelle Bistro and Estelle by Scott Pickett (ESP). The recently opened Estelle Bistro was aimed at being a local’s type of drop in place – loosening the top button of its predecessor, its nailed being the perfectly cosy local bistro yet still popular with destinations diners. Meanwhile, the decadence has not been forgotten and that was saved for the eagerly awaited opening of “Estelle by Scott Pickett” (ESP) which opened mid-2015 and delivers the tasting menu which Pickett has become well known for.

Scott is a chef that is at the top of his game – yet it’s his colour and character that really set him apart. Scotty aka Chefo, brings his energy, laughter, passion, enthusiasm and a story to everything that he does.

“There is no more colourful 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

 In November 2014, Scott released his first cookbook, Scott Pickett: A Cook’s Story - which tells of a life that combines a passion for food with the art and crafts of cooking. It’s an open and sometimes confronting account of dramas in the kitchen, the roller-coaster of opening one restaurant, the demands of opening a second, the pleasures and challenges of competition and success.

 Scott receives excellent reviews for all that he does in the corporate arena and extends his support to many different charity causes 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.