Scott Pickett's culinary journey began early, as he developed a profound passion for cooking at a tender age. This innate enthusiasm led him to pursue an apprenticeship in several esteemed South Australian restaurants, where he honed his skills and gained valuable experience. By the time he reached the age of 18, Scott's exceptional abilities had earned him a prestigious opportunity to participate in the Salon Culinaire, Australia's largest culinary competition at the time. His outstanding performance at the competition resulted in a trio of gold medals, a testament to his exceptional culinary skills. This notable achievement earned him the esteemed recognition of 'one to watch' by the distinguished Judge Bruno Cerdan, a renowned expert in the culinary world. This recognition facilitated Scott's ascension to a position at the revered restaurant Paul Bocuse, where he had the privilege of learning from his mentor, the accomplished Philippe Mouchel. Under the guidance of Philippe, Scott continued to refine his skills and develop his culinary expertise, laying the foundation for a successful and illustrious career in the culinary world.
Scott's culinary journey continued with a visit to Langton's Restaurant and Wine Bar, where he was accompanied by Mouchel, marking the beginning of a new chapter in his gastronomic odyssey.
Next, he ventured to Brasserie by Philippe Mouchel, further refining his skills and broadening his palate.
Undeterred in his quest for mastery, Scott traveled to Melbourne, where he had the privilege of working under the esteemed Donovan Cooke at the highly-acclaimed, three-hatted restaurant Ondine.
With an insatiable appetite for classical cooking, Scott crossed the globe to Europe, where he spent three transformative years as Junior Sous Chef to the illustrious Philip Howard at the renowned, two Michelin star restaurant The Square.
