CHEF / OWNER
Perth, Western Australia
Coogee Common & Bread in Common
Scott’s hospitality career began at the age of 16, but his passion for cooking started long before.
Originally from regional New Zealand, Scott grew up on his parent’s hydroponic tomato farm.
The importance of good quality produce and working within the seasons has long determined Scott’s menus. Early on Scott travelled to the UK to work at Babington House, Somerset which was then headed by former River Café Chef, Matt Armistead. He carried on the river café tradition of seasonal produce, working with farmers and the benefits of a year round walled garden. Back in Perth, he took up Head Chef at Balthazar Restaurant with a long established history in Perth dining to uphold. After 3 years at Balthazar, Scott was offered the opportunity to open Bread in Common in Fremantle. Bread in Common encapsulates his ethos of using seasonal fresh produce.
Just this year Scott and the Bread in Common team opened Coogee Common, formally the derelict old Coogee Hotel. After three years of renovation on the historic site now sits a beautiful restaurant amongst extensive terraced gardens. The garden determines the menu at Coogee Common, again working with the seasons with a focus on waste reduction and sustainability.
Scott is heavily involved all areas of Coogee Common from Kitchen, planting and harvesting to being the resident Bee keeper.