After completing his apprenticeship at the one hatted Pettavel Winery & Restaurant in Geelong, Scott travelled to France to stage under 2 Michelin starred chef Thierry Marx at Chateau Cordeillan-Bages. From there Scott moved to Edinburgh to continue his training at the 1 starred French fine diner, Restaurant Martin Wishart.
Scott’s true passion was realized while working at Moro in London, where he learnt of bigger, bolder flavoured cooking with Mediterranean and Middle Eastern food on charcoal grills and wood ovens. On his return to Melbourne, Scott knocked on the front door of MoVida to continue his journey with Spanish food. After two years in the kitchen Scott left to be part of the starting team at Mark Bests Pei Modern, which won the Age Good Food Guide best new restaurant.
After working his way to sous chef at Pei, Scott again worked overseas, this time in Turkey to develop his knowledge with Middle Eastern cuisines.