Scott started his apprenticeship at the Vong restaurant in Berkeley Hotel, Knightsbridge in 1995 at the tender age of 17. This was under the watchful eye of the 3 Michelin star chef, Jean-Georges. The style of food was Thai-French. It was here that Scott was introduced to the flavours of lemongrass, coconut milk, lime juice and galangal that changed his palate forever.

Living in upstate New York and working in the prestigious Point and Lake Placid Lodge, Scott spent 18 months concentrating on new-style American fine dining. Then for the remaining two months of his visa he worked again for Jean-Georges in Manhattan.

After being unable to re-new his visa, Scott returned to resume his career in London. Scott took on a job at the Michelin starred restaurant Nobu, on Park Lane. There he learnt the well-balanced and delicate flavours of Japanese cuisine. Scott spent 18 months here, focusing mainly on the freshest fish money could buy.

After Nobu, Scott felt he needed to focus on classical French cuisine and techniques. With this in mind he got a job at another Michelin starred restaurant, Marco Pierre Whites Mirabelle. Here he spent six months cooking game and poultry, and learning to make stocks and sauces. He then moved to the larder section where he acquired the skill to make pates, terrines and parfaits.

Having spent 14 months at Mirabelle it was time for Scott to move on. He moved to Peter Gordon’s Providores on Marylebone High Street, a fusion cuisine restaurant. Here he focused on a totally different type of food which was far removed from the rigid restraints of the Mirabelle kitchen. Peter’s philosophy on food is that there needn’t be any boundaries in cooking, very simply put – if it works, it works. Scott was becoming inclined to agree with him. Scott spent the next year rekindling his love with Asian flavours and spices which, although he liked the technique of French cuisine, he felt it lacked the explosion of flavour that goes hand in glove with oriental flavours.

The end of 2004 Scott was part of a team who opened the 5-star boutique Soho Hotel. The position he held here was senior sous-chef which meant he was second in charge of a brigade of 40 staff. Here he learnt to organise and delegate in three different kitchens; fine dining, room service and banqueting. Although Scott enjoyed it here, he was offered an opportunity he couldn’t turn down.

Jean-Georges, who Scott had previously worked for in New York, was opening two restaurants within a private members’ club called Fifty: Rama, focusing on southern Asian market food, and Jean Georges’, which was similar to the restaurant in New York. Scott spent 2 years here before returning to his birth place in south west Wales to re-open Hurst House On The Marsh for Neil Morrissey.

While renovations were underway Scott was lucky enough to be given the opportunity to take part in the 10 part series ‘Rhodes across India’. This involved travelling around India with Gary Rhodes focusing on regional Indian cuisine. This is the most inspiring thing Scott feels he has ever done.

Scott returned home and successfully opened Hurst House in September 2007.

For 2 years Scott went on to be  head chef at Llys Meddyg restaurant with rooms in Newport, Pembrokeshire. Being by the sea, Scott loved working with freshly caught sea food and had a menu full of locally sourced produce. While here, he achieved 2 AA rosettes and the had the highest food rating in Pembrokeshire and Carmarthenshire in the 2010 Good Food Guide.

Currently Scott is Focusing on his private dining…..

But we’ll keep you posted!