Chef Biography – Scott Pickett
Scott appeared to be a talent from an early age and began working as an apprentice chef in various South Australian restaurants. 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 first discovered his love of raising animals, growing vegetables, making olive oil and understanding the reality of ‘life on the farm’.
Scott is ‘the meat man’ and for more than five years was Executive Chef at the helm of one of Australia’s most credited steak restaurants; The Point Restaurant, while also managing to offer an extensive modern European menu enabled by his classical French training. The Point Restaurant was awarded Two Hats by The Age Good Food Guide 2011 and 2012 and awarded Victoria’s Best Steakhouse 2010 by Restaurant and Catering Australia. The Point was also awarded National honours in 2008 and 2011 by RCA, for its continued commitment to serving some of the country’s finest beef. Scott and his team at The Point won noteworthy Australian titles, the Australian Culinary Challenge 2007 and Scott also defended his title at the Fonterra Food Services Culinary Challenge 2010 and won, which saw top chefs from around the country competing for significant cash prizes and national recognition.
In 2011 after an extremely successful tenure at The Point, Scott decided to realise his dream and opened his first restaurant venture, The Estelle in Northcote. Having received a coveted Chef’s Hat in The Age Good Food Guide in only its first year, while also being nominated for ‘Best New Restaurant’, the Estelle is definitely a valued addition to Melbourne’s vibrant and eclectic food scene. Two years on the Estelle is popular with locals and destination diners and has retained its One Chef’s Hat at 2014 AGFG.
Pickett has recently launched new venture, Saint Crispin in Melbourne’s Collingwood in partnership with chef restaurateur Joe Grbac who also trained at The Square with Philip Howard. Within just five days of agreeing to start a new venture together, Joe & Scott sourced a venue (the old Cavallero), purchased it, brought a team together, and started renovating. In less than a month, Saint Crispin opened to rave reviews, and has been fully booked - for every sitting - ever since.
By presenting exceptional food in such a humble context, Saint Crispin is helping re-define Australian fine dining - taking it into a more relaxed and reasonably priced domain, where the food itself is the hero. At the 2014 Age Good Food Guide Awards, Saint Crispin was awarded One Hat and Best New Restaurant 2014.
Scott is ‘the meat man’ and for more than five years was Executive Chef at the helm of one of Australia’s most credited steak restaurants; The Point Restaurant, while also managing to offer an extensive modern European menu enabled by his classical French training. The Point Restaurant was awarded Two Hats by The Age Good Food Guide 2011 and 2012 and awarded Victoria’s Best Steakhouse 2010 by Restaurant and Catering Australia. The Point was also awarded National honours in 2008 and 2011 by RCA, for its continued commitment to serving some of the country’s finest beef. Scott and his team at The Point won noteworthy Australian titles, the Australian Culinary Challenge 2007 and Scott also defended his title at the Fonterra Food Services Culinary Challenge 2010 and won, which saw top chefs from around the country competing for significant cash prizes and national recognition.
In 2011 after an extremely successful tenure at The Point, Scott decided to realise his dream and opened his first restaurant venture, The Estelle in Northcote. Having received a coveted Chef’s Hat in The Age Good Food Guide in only its first year, while also being nominated for ‘Best New Restaurant’, the Estelle is definitely a valued addition to Melbourne’s vibrant and eclectic food scene. Two years on the Estelle is popular with locals and destination diners and has retained its One Chef’s Hat at 2014 AGFG.
Pickett has recently launched new venture, Saint Crispin in Melbourne’s Collingwood in partnership with chef restaurateur Joe Grbac who also trained at The Square with Philip Howard. Within just five days of agreeing to start a new venture together, Joe & Scott sourced a venue (the old Cavallero), purchased it, brought a team together, and started renovating. In less than a month, Saint Crispin opened to rave reviews, and has been fully booked - for every sitting - ever since.
By presenting exceptional food in such a humble context, Saint Crispin is helping re-define Australian fine dining - taking it into a more relaxed and reasonably priced domain, where the food itself is the hero. At the 2014 Age Good Food Guide Awards, Saint Crispin was awarded One Hat and Best New Restaurant 2014.
