Scott Pickett: Serving up experiences

Scott Pickett’s culinary story started on his family’s farm in Kangarilla, South Australia, where his respect for seasonal produce and love of cooking began. The farm wasn’t just where he grew up – it was where he learned to appreciate food as something connected to place and people. That early grounding continues to shape everything he does as a chef and restaurateur: cooking with care, and letting the produce speak first.

After sharpening his skills in some of London’s top Michelin-starred kitchens in the late 90s, Pickett returned to Melbourne in 2004. He quickly made his mark, becoming Executive Chef at The Point in Albert Park, where he stayed from 2006 to 2011. Under his leadership, The Point earned two hats and a reputation as one of the city’s top destinations for serious steak lovers. He also represented Australia at the Bocuse d’Or in 2005, achieving the country’s highest result to date.

In 2011, Scott opened his first solo venture, Estelle Bar & Kitchen in Northcote. It was a standout from the start, earning a Chef’s Hat in its first year. Estelle later evolved into Estelle Bistro and the more elevated ESP, before coming together again as Estelle – a refined but welcoming expression of modern Australian dining.

More restaurants followed, each with its own personality. Saint Crispin opened in Collingwood in 2013 and earned two hats for its fresh, unfussy take on fine dining. In that same space you will now find Smith St Bistrot, bringing old-world Parisian charm to Collingwood. Matilda 159 Domain arrived in 2018, named after his daughter and built around open fire and flame. At Queen Victoria Market, Pickett’s Deli & Rotisserie became a go-to for straightforward, flavour-first fare, now at Melbourne Airport.

Pickett’s talent for reinventing spaces and creating memorable dining experiences has made him a key figure in Melbourne’s food scene. He breathed new life into Longrain with its bold Thai flavours, opened Chancery Lane in the historic Normanby Chambers, while Audrey’s – named after his grandmother – blends coastal sophistication with nostalgic warmth at The Continental Sorrento. Most recently, Como Lane, a leafy, Parisian-style café set in the grounds of Como House, continues his love of place, produce and detail.

Beyond the kitchen, Pickett is a published author, with his part-autobiography, part-cookbook A Cook’s Story released in 2014, offering insights into his journey and the world’s most demanding kitchens. His second book, A Marriage of Flavours, followed in 2019. He’s also a familiar face on television, having co-hosted Hotplate alongside Tom Parker Bowles and Snackmasters with Poh Ling Yeow.

The success of Pickett’s restaurants led to the expansion of his culinary excellence into the events sector. Scott Pickett Events has become a premier catering company in Melbourne, renowned for translating the same passion for hospitality and culinary innovation found in his restaurants to large-scale events and intimate gatherings alike. With over a decade of experience, they have catered major Australian events, including the Australian Open, the Spring Racing Carnival, the AFL Grand Final, and the Australian Grand Prix.

The core of Scott Pickett Events is built on being Bold, Creative, Generous and Considered – values that reflect Pickett’s passion for extending great hospitality beyond his restaurant walls. Menus are designed with a focus on seasonality, using fresh, sometimes rare ingredients to make every occasion memorable. The same expert chefs behind his acclaimed venues are also behind the scenes at his events, delivering quality.

To experience the flavours of Scott Pickett and find out more visit VRC Lexus Art Series presented by Lexus.