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Scott Webster... Australian Culinary Consultants Pty Ltd
When you need a new marketing plan, a fine food event or further exposure in a particular city or country, the premium product suppliers in Australia agree, the first step is to knock on the kitchen door of Chef Scott Webster.
Since he completed his apprenticeship at the Royal Sydney Golf Club, Scott has held positions at the Grand Hotel, Leysin, Switzerland, then across the channel to the Savoy Hotel, London, followed by a trans Atlantic stint at Los Angeles’ prestigious Bel Air Country Club and then back to Australia to Sydney’s Regent and Boulevard Hotels.
The wunderlust, however, proved too strong and he was appointed by the University of Calgary in Alberta Canada, to act as co-ordinating Chef in the athlete’s village at the XV Winter Olympic Games.
Scott’s cuisine has been uniquely labelled ‘fusionist fare’. This is due to a number of reasons.
Firstly…. For several years now, Scott has been at the forefront of Australian food marketing. He has an unmatched reputation for creating culinary masterpices which promote and highlight the freshness and quality of Australian produce - particularly Australian beef and lamb, seafood and excellent cheese, and wines.
Scott’s research and understanding of Australia’a uniquely indigenous ingredients adds extraordinary breadth of flavour and colour to his signature dishes.
Secondly…. Scott has followed the path taken by many European chefs, which is to look back at the old styles and seek out new recipes and ingredients. As a member of an exclusive coterie of innovative Australian chefs, Scott has contributed to the new Australian approach to cuisine internationally.
He has created a portfolio of menus using fresh Australian primary produce.
Thirdly….Having looked in, Scott has also looked out, developing his unique style of cuisine by fusing classing French methods, Japanese precision and the vast array of Asian and Australian spices with a great variety of Australian products.