Penfolds Magill Estate Restaurant
With an international career spanning over 17 years, Melbourne-born Scott Huggins has refined his culinary expertise, whilst working for several of the world’s high-end, Michelin-starred restaurants.
With a passion for creating fresh, natural dishes, Scott honed his skills whilst based in the kitchens of culinary destinations such as The Royal Mail Hotel in Victoria, Iggy’s at The Hilton in Singapore and Micolau Hotel and Restaurant in Spain.
Whilst working internationally, Scott most recently cooked alongside Chef Seiji Yamamoto at the highly respected, three Michelin-starred restaurant, Nihonryori Ryugin in Tokyo. Ranked 29th on the 2015 World’s 50 Best Restaurants list and a number 4 ‘Best Restaurant’ in Asia (San Pellegrino), Scott has credited living in Japan with reinforcing the importance of approaching local produce with the utmost respect.
Upon his return to Australia in 2013, Scott seized the opportunity to join the team at Penfolds Magill Estate Restaurant. His vision is to continue building on the restaurant’s reputation, drawing on past experiences, together with incorporating his own unique ideas into the menu and the complete dining experience.
The Penfolds ethos for sourcing the most superior fruit from each vintage is shared by the restaurant, where Scott employs similar methods to ensure only the very best local produce is sourced.
Driven and focused on achieving the un-conventional, Scott and the team continue to provide guests with the opportunity to experience the very finest dishes, featuring clean and natural ingredients, complex in preparation but never complicated on the plate or palette.