Scott Pickett

Scott Pickett sets the bar

Chef Scott Pickett talks to BeanScene about using coffee as a vehicle for flavour, respecting origin, and the reality of being a business owner in Melbourne’s competitive restaurant scene.  Ten years ago, 12 coffees a day was a regular scenario for Scott Pickett. That was until a Chinese doctor took one look at his eyes and knew instantly his caffeine intake was through the roof. 
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