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132 Young Street
Carrington, NSW 2294
(02) 49 611 116
FAX: (02) 4961 0070
 
 

Our Chef

Scott trained at the Royal Sydney Golf Club and has worked in London at the Savoy Hotel and in Leysin, Switzerland at the Grand Hotel. Scott also worked at the Regent Hotel and the Boulevard Hotels in Sydney from 1981 to 1982. He has travelled and worked extensively throughout Europe, the USA, Canada and Asia over the past 30 years. In the 1980’s, he spent 3 years at the prestigious Bel-Air Country Club in Los Angeles. 1984 saw the Summer Olympic Games held in Los Angeles and during that time Scott worked for the LAOCC. He also spent time working for Andrea Bell at LA Celebration Catering as their top party chef in 1986/87. After Los Angeles, Scott was appointed co-ordinating chef for the athlete’s village at the 1988 Winter Olympic Games in Calgary, Canada and after the Games he stayed in Calgary as the Executive Chef of Food Services at the University of Calgary.

During the nineties, Scott spent 10 months each year travelling to all corners of the globe with his promotional program showcasing Australian produce for export through his unique cuisine style, working with organisations such as Meat & Livestock Australia, Australian Dairy Corporation, Austrade and Tourism Australia. He was instrumental in developing innovative in-flight menus for Cathay Pacific, British Airways and United Airlines.

Through his company Australian Culinary Consultants Pty Ltd, he consulted to Starwood Hotels for the opening of the grand Westin Hotel in the historic GPO Building in Sydney – No 1 Martin Place – in September 1999. Within this fine complex Scott was the consulting chef for all the food and beverage concepts. The exciting food outlet ‘Restaurant Mosaic’ offered an innovative and unique style of modern Australian cuisine and became a show case for his culinary skills in Sydney.

In 2003 Scott was lured back to London where he opened his successful “Osia” Restaurant to much acclaim. He made the decision to return to Australia 3 years later to allow his young family to be closer to their ageing grandparents.

Carrington Place was the immediate result of his return to his birthplace, much to the delight of food lovers in the Hunter region and further afield.

International requests for his expertise continued to pour in, however, and in 2003 Scott oversaw the opening of the now much awarded and highly acclaimed “Osia” Bar & Restaurant at Resorts World Sentosa in Singapore. He continues to consult internationally and is always in demand as Special Guest Chef at some of the finest hotels across the world.

 
 
   
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