chef profile Other ProfileFrank Heaney
Scott Pickett Executive Chef
Scott has over 15 years of experience cooking with renowned chefs at home and abroad. With his classical French training and dedication to sourcing fresh seasonal produce, Scott continues to uphold The Point’s meat philosophy
A talent from an early age, Scott entered the Salon Culinaire competition in 1996 held at the Windsor Hotel, Victoria and was picked out by judge Bruno Cerdan as ‘one to watch’. This recommendation secured Scott his first job with his mentor Phillipe Mouchel at Restaurant Paul Bocuse and started his love of French cuisine. Scott travelled to Europe to feed his passion for classical French cooking, spending three years at the internationally renowned restaurant, The Square in Mayfair London
Before joining The Point, Scott represented Australia at the internationally acclaimed cooking competition, Bocuse D’or in 2005. After five months of intensive training, Scott and his Commis Chef travelled to Lyon and achieved the best ever result for an Australian competitor, finishing 14th in the world
Scott’s approach is to source the best possible ingredients and avoid overworking them, allowing their natural flavours and textures to shine through. It was this philosophy that first attracted Scott to The Point where he has the opportunity to work with some of the best meat produce in the country
‘What attracted me mostly to The Point is that it is in a unique position to provide export grade meat produce that has remained in the same hands from paddock to plate, offering unrivalled value and quality’
