About Us 2020-01-20T05:00:30+00:00



Husband and wife team, Scott & Jennifer Webster, have enjoyed successful careers in the hospitality industry both in Australia and internationally for most of their working lives.

Jennifer trained at Sydney Tattersalls as a restaurant manager and has worked in London at the Strand Palace Hotel and in Leysin, Switzerland for Welcome Centre Hotels. During the nineties, with her husband Scott, a chef by profession, they travelled to all corners of the globe learning new food service skills in some of the worlds leading hotels and restaurants. Scott began his career in the industry at Royal Sydney Golf Club and in the last 30 years has become internationally recognized as one of the leaders in his field. Scott & Jennifer’s company, Australian Culinary Consultants, has helped develop and implement the dining “concepts” for some of the major hospitality projects in the world including “Hyde Park Corner” in London for the Intercontinental group and the Westin Hotel in Sydney on the former GPO site.

Scott & Jennifer also established one of the leading food and beverage promotional events in Australia, held bi-annually at Crown Casino Melbourne. Known as “The Masters of Australian Food and Wine” the event brings together global chefs & service personnel and Australian wine makers to focus on cuisine styles unique around the world, combining them with Australian ingredients and wines. As founders of “The Young Outback Chef Scholarship”, now in its fourth year, Scott & Jennifer also create opportunities for young regional chefs from around Australia to develop their skills by opening doors and giving them prospects they might not otherwise have.



Scott’s passion for fine food and wine was evident from an early age and following his apprenticeship at Royal Sydney Golf Club, he has pursued this passion for more than 30 years across the globe.

Whether it be in his role as chef, consultant and international guest chef for the Intercontinental or Westin Hotel Groups or as the flag bearer for Australian produce in his numerous appearances at international food seminars and conferences, Scott is acclaimed for his vast knowledge of the industry and his dedication to not only sourcing the finest quality produce for his menus, but ensuring his guests enjoy that produce to its full potential.

Scott has also had the privilege over many years to work closely with some of the biggest names in the wine industry, both in Australia and internationally, matching their wines with his menus.

This ongoing quest for the finest available produce and the best possible wine to complement his menu continues at Carrington Place, with Scott carefully sourcing and monitoring all of the produce used, while continuing to work closely with winemakers to ensure the total food and wine combination is an experience to be enjoyed and fondly remembered by every guest.

Scott Webster

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.