Chef Scott’s career sprouted humbly in the kitchen trenches as a kitchen hand, working alongside a friend who already worked in the kitchen, he was immediately welcomed into a warm family with a deep sense of comradery. After a swift promotion to cold larder, Chef Scott was able to truly discover the adrenaline rush and profound sense of purpose that comes with working in a fast-paced, tight-knit restaurant environment.

From this point on he knew he was destined for the Chef’s life, at just 14 years old Chef Scott left school and was diving headfirst into full time cooking with an apprenticeship. “Along the way, I have learnt to embrace the art of food, respect my mentors, and appreciate every guest who graces my restaurant.

His burning passion ignited in the kitchen and an insatiable hunger to learn more, soon lead Chef Scott to paradise - an incredible and unique career opportunity on Hayman Island in the Whitsundays. While he describes tropical north Queensland living as undeniably hot and demanding, the breathtaking islands and coastline made it all worthwhile. “The memories forged there, and the people I met, will forever hold a special place in my heart.

Sydney, however, had always been the ultimate goal for Chef Scott. Arriving as a Chef de partie, his dedication and drive propelled him to Head Chef within a short year. Chef Scott claims his move to Sydney, with its vibrancy and opportunities, as a highlight of his culinary journey so far.

“Sinclair's, the restaurant where I landed, spoke to me in a language only fellow chefs can truly understand.” He is proud of his restaurant from the meticulously designed kitchen with its wood-fired grill to the breathtaking views of the Nepean River and the majestic mountains beyond, and most importantly, the exceptional team that breathes life into the venue. “I just knew it was right for me”.

Chef Scott speaks to sourcing local, sustainable, and ethically produced ingredients as a core principle that he has honed over the years. He states that “Supporting local producers and their families while simultaneously elevating my dishes with superior, bursting-with-flavor ingredients is a philosophy I hold dear.” At Sinclair’s, it’s not just about the food; it's about creating a sustainable and ethically conscious culinary experience that resonates with every plate served and these values are reflected in Chef Scott’s incredible work.

From humble beginnings, to island living and now Head Chef at Western Sydney’s finest, Sinclairs, Chef Scott's culinary journey is a testament to the power of passion, the melody of mentorship, and the endless opportunities and stories yet to be told on every dish served here at Sinclair’s.