About

Scott Pickett

Scott Pickett grew up in South Australia, a region famous for both its diversity and its quality of produce. From ocean to forest the region is famed for its strong seasonal identity with an abundance of celebrated local producers and growers. Perhaps it was that subliminal connection with his environment that influenced him, or perhaps it was growing up surrounded by family and the traditions of his grandparents cooking. Whatever the reason, those formative years are the foundations of his values as a chef today.

Even from those early training days, chef Scott Pickett’s talent was recognised and he was awarded gold and title of “The One to Watch” at Salon Culinaire. His kitchen education and training was disciplined and traditional. This respect for the classics and understanding of seasonality drew him to Europe, where he honed his skills in some of the most rigorous Michelin starred kitchens of London in the late 90’s. It was his time under the tutelage of chef Philip Howard at The Square in Mayfair that impacted. The restaurant was located in one of the most demanding culinary cities in the world, holding a coveted two Michelin stars. The environment was relentless and the expectation high but Scott thrived and remained with Howard for three years.

Returning to Australia in 2004 he settled into Melbourne’s growing restaurant scene where he spent six years as one of the cities preeminent head chefs, achieving awards and accolades for his work. During this time (in 2005) he was chosen to return to Europe to represent the country at the prestigious Bocuse D’Or, achieving Australia’s highest ranking.

2011 was a turning point, and chef Scott Pickett opened his first restaurant Estelle Bar and Kitchen, in Melbourne’s north. The restaurant was instantly liked and received great critical acclaim. As it grew in popularity, the opportunity to acquire the adjacent property rose and in 2015 Estelle Bar and Kitchen evolved into two separate establishments. The renamed Estelle Bistro sits alongside Scott’s award winning fine dining offering, ESP (Estelle by Scott Pickett). This unique set up allowed Scott Pickett to demonstrate the diversity of his cooking skill, from informal bistro to elegant fine dining. Each location demonstrates individually the core values of Scott’s cooking identity: a warm-hearted, produce-loving, country boy with an obsessive dedication to excellence. During this period (2013) he also opened Saint Crispin in Collingwood. Pickett’s Deli & Rotisserie followed in the iconic Queen Victoria Market in 2016.

Scott Pickett is the essence of Australian hospitality. His generosity of spirit and abundant personality is at the core of his establishments. His understanding of seasonality and respect for Australian growers and producers is testament to his origins. His journey, his values and his craft are honoured by each of his head chefs.

BOOKS

Scott Pickett: A Cook’s Story, (2014). Part autobiography and part cookery book, it offers an insight into the workings of some of the most impressive and demanding kitchens in the world, whilst revealing an intimate insight into a very personal journey.

TELEVISION

Hotplate, Channel 9, 2015 co presented by Scott Pickett and UK author, food writer and journalists Tom Parker Bowles.

AWARDS

Estelle by Scott Pickett accolades include:
2017 Placed 28 in the Gourmet Traveller Restaurant Guide Top 100
2017 Good Food Guide – Two Hats
2016 Delicious Top 100 Restaurants
2016 The Australian – Hot 50 Restaurants
2016 Awards for Excellence – Victoria new restaurant winner
2016 Placed 58 in the 2016 AFR Top 100 Restaurants

Estelle Bistro accolades include:
2017 Gourmet Traveller Restaurant Guide
2017 Good Food Guide
2016 Delicious Top 100 Restaurants
2016 The Age Good Food Guide
2015 Gourmet Traveller Restaurant Guide – The Top 100
2015 Placed 27 in the AFR Australia’s Top 100 Restaurants
2015 The Age Good Food Guide – One Hat
2014 The Age Good Food Guide – One Hat
2014 The Age Good Food Guide – New Restaurant of the Year (Finalist)
2014 The Age Good Food Guide – Young Chef of the Year, Josh Pelham
2013 The Age Good Food Guide – One Hat

Saint Crispin accolades include:
2017 Good Food Guide – Two Hats
2016 The Age Good Food Guide – Two Hats
2016 Delicious Top 100 Restaurants
2015 Placed 20 in the AFR Australia’s Top 100 Restaurants
2015 Gourmet Traveller Restaurant Guide – The Top 100
2015 The Age Good Food Guide – Restaurant of the Year (Nomination)
2015 The Age Good Food Guide – Two Hats
2014 The Age Good Food Guide – New Restaurant of the Year
2014 The Age Good Food Guide – One Hat
2014 The Australian – Hot 50 Restaurants
2014 Timeout – Best New Restaurant
2014 Gourmet Traveller Wine Australia’s Wine List of the Year Awards – Best New List (Finalist)
2013 The Australian Restaurant Awards