Born in Melbourne and growing up in Kangarilla, South Australia — a region famous for the diversity and quality of its produce — Pickett’s early years were spent surrounded by family learning the traditions of his grandparents’ cooking and native larder, to which he developed a strong connection informing his values as a chef.

After two years working at The Windsor in Melbourne Scott joined legendary chef Philippe Mouchel at Restaurant Paul Bocuse. When Paul Bocuse closed in 1997, Mouchel brought Scott along to his new restaurant, Langton’s in Flinders Lane.  Eager for international experience, Scott moved to London and found his most impactful tutelage under the internationally renowned chef Philip Howard at the two-Michelin-starred The Square. There, Scott thrived for three years, meeting high and relentless expectations.

When he returned from Europe to Australia in 2003, Scott was drawn to Melbourne’s burgeoning restaurant scene where he established himself as one of the city’s pre-eminent head chefs, receiving a series of awards and accolades. In 2005 he was selected to represent Australia at the prestigious Bocuse d’Or – achieving Australia’s highest-ranking at that time. In 2024, Scott was proudly named President of Bocuse d’Or Australia, after a number of years in mentorship and judge positions for the biennial worldwide chef championship.

Scott currently owns and operates nine Victorian venues — Estelle, Matilda 159 Domain, Pickett’s Deli, Longrain, Longsong, Chancery Lane, Smith St Bistrot, Audrey’s and The Continental Sorrento, along with his off-site events business, Scott Pickett Events and product range, Scott Pickett Pantry.

 Firmly established as one of Australia’s leading chefs and restaurateurs, Pickett’s generous spirit and abundant personality are at the core of his establishments, along with his deep understanding of seasonality and respect for Australian growers and producers; each a testament to the origins of this warm-hearted, country boy with an obsessive dedication to excellence.