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When he’s not working on his golf handicap or indulging his taste for fast cars, this chef can be found cooking up a storm in the kitchen of Melbourne’s The Point Restaurant.
Playing host to the biennial Tasting Australia and home to some of Australia’s top food producing regions, South Australia is a foodie mecca and a fitting place for a chef to begin a culinary career. It was here that The Point Restaurant executive chef Scott Pickett started his professional journey, training in several South Australian restaurants before winning the Salon Culinaire competition in 1996 and crossing the border to another of Australia’s food capitals: Melbourne. Since then, Pickett’s career has gone from strength to strength and he has stints at some of Melbourne’s top restaurants under his belt (Restaurant Paul Bocuse, Langton’s Restaurant and Wine Bar, Brasserie by Phillipe Mouchel, Ondine, and Matteo’s).
Under mentor Phillipe Mouchel, Pickett developed a passion for fine French cuisine and travelled to Europe where he spent three years at The Square in Mayfair, London to develop his skills. Pickett now shows off his flair for French cooking at The Point Restaurant in Melbourne’s Albert Park, where he has developed a French menu with a strong meat component. His food philosophy focuses on simplicity, preferring to source the best possible ingredients and avoid overworking them so their natural flavours can speak for themselves. When he’s not in the kitchen, Pickett enjoys working on his golf handicap and indulging his taste for fast cars.