Scott’s love of produce began at an early age having grown up on a farm in Kangarilla, South Australia, during this time he learned a lot about food and seasonality. Scott reflects that knowing the growers, producers and suppliers has heavily influenced his career choices as a chef and restaurateur of Matilda, Estelle, Longrain Melbourne to name a few.

His approach always puts food at the forefront, based on authentic cooking and with great respect for the produce he uses. Scott’s philosophy celebrates incredible food and wine experiences, with Australian native ingredients at the centre.

It’s our farmers and their knowledge, passed down over generations that make East 33’s Sydney Rock Oysters the world’s best. We invite you to meet them and hear their stories.