Scott started his cooking journey at the age of 15 - he attended a culinary school in Edinburgh, while working part time in hotels and restaurants to gain some experience.
20 March 2017
Over the years, Scott worked in different Michelin-star restaurants, from exclusive country house hotels to private-member castles all over the UK.
He became head chef in 2/3 rosette hotels and decided to join yachting 10 years ago. He worked on yachts ranging from 50 to 110m, private and charter vessels.
Scott has been classically trained but his approach is more seasonal and quality ingredient driven, with a focus on lightness and balance. He enjoys using a combination of classic and modern techniques.
