Born and raised in Western Australia, Scott left school at sixteen to pursue an apprenticeship at a hotel near his home in Collie. Moving to Perth after completing the apprenticeship, Scott went on to work for the Hyatt Hotel and 44 King Street Brasserie, followed by the Hayman Island Resort on the Great Barrier Reef. This is where he built up a repertoire of Asian dishes, many of which have inspired dishes at Freak Scene.
After brief stints in kitchens in Toronto, Zermatt, Western Australia and Chamonix, Scott moved to London in 2001 and joined Nobu as Chef de Partie, moving up the ranks to become Head Chef six years later. In 2007, he moved back to Australia to open Melbourne’s Nobu, and then to Dubai, where he opened Mirai. In 2012, Scott returned to England to open Wabi in West Sussex, as well as a second site in London.
In 2013, Scott was inspired to create his own restaurant, where delicious food would be served in an unpretentious setting. This is where Kurobuta was born; a Japanese Izakaya in a converted piano shop in Chelsea, which opened to critical acclaim. In 2017, Scott departed Kurobuta and set up a ‘curious Asian plates’ pop up, Freak Scene, with his partner Phar Shaweewan, former Private Dining and Events Administrator at Nobu. Freak Scene opened permanently in Soho in March 2018.