Melbourne restaurateur Scott Pickett has been appointed President of Bocuse d’Or Australia after participating in the foundational program for years.
Bocuse d’Or was established by Chef Paul Bocuse in 1987, and is the culinary equivalent of the Olympics, bringing together food professionals from across the globe to compete in a series of challenges.
Pickett’s involvement with the program began way back in 2005 when he represented the country in the competition before returning in 2016 as the coach of Team Australia for a five-year stint.
Pickett became the Australian jury representative for the first time this year, attending the grand final in January, and now, he’s president.
The chef says competing in Bocuse was one of his proudest moments, and is ready to begin working with the team for the 2024 iteration, which begins with a regional qualifier.
“To now lead our team is an immense honour,” says Pickett.
“There is nothing on earth like the Bocuse d’Or. It brings together a vibrant community of elite chefs and promotes culinary innovation, ingenuity, and imagination.”
Team Australia Chef Paul Golding and Commis Chef Chris Milligan are currently preparing for the Asia Pacific qualifier, with Pickett closely mentoring both culinary talents.
“Paul is a talented and dedicated chef – this combined with coaching from some of Australia’s finest chefs means he is sure to be among the strongest contenders for gold next year in Asia,” says Pickett.
“The competition next year will be fierce, but our team will be more than ready.”
Becoming president is the latest addition to Pickett’s long list of achievements, with the chef currently running Melbourne restaurants Estelle, Matilda, Audrey’s, Chancery Lane, Longrain, and Smith St Bistrot.