Ryan started cooking at the age of fifteen in Perth and when he turned eighteen, decided to take things seriously and moved to Melbourne where he worked at the Windsor Hotel, the upstairs dining room of Stokehouse, followed by Reserve.

In June 2005 Ryan was accepted into the Fat Duck as a stage and after his first month, was offered a job in Pastry and stayed for 20 months moving around all sections of Pastry including the laboratory, prep house and the running of the service in the kitchen. Ryan then travelled to San Sebastian in 2007 to live in what he believes is the most amazing food city in the world, and started working at A Fuego Negro, which is considered the most exciting and innovative Pinxto Bar in San Sebastian. During his time there as Sous Chef, A Fuego Negro won Best Pintxo in Spain and Best Tapas/Pintxo Bar in the annual guide and congress lo major de gastronomia. Through A Fuego Negro, Ryan was introduced to the Arzak family and would spend most of his free time in the Laboratory assisting in research and development resulting in a position at El Bulli for the season of 2008.

After finishing at El Bulli, Ryan worked on the private yachts in Monaco, Cannes and Sardinia where he traveled and visited other restaurants such as Paco Torreblanca, Spain and The Ivy, Rotterdam.

Ryans aim is to now establish a unique forum for collaboration and originality through SED for young chefs to translate their vision by delivering an extraordinary and playful dining experience.

Scott Pickett Executive Chef
The Point Restaurant
Albert Park


in Melbourne in 1975, Scott appeared to be a talent from an early age and soon began working as an apprentice chef in various South Australian restaurants. At the age of 18, Scott entered the Salon Culinaire, at the time Australia’s largest culinary competition, securing three gold and recognition as ‘one to watch’ by Judge Bruno Cerdan. This helped secure Scott a position at restaurant Paul Bocuse with his mentor, Phillipe Mouchel.

Scott followed Mouchel to Langton’s Restaurant and Wine Bar and then Brasserie by Phillipe Mouchel, before stints at Melbourne’s three-hatted restaurant Ondine working under Donovan Cooke. Not one to rest on his laurels, Scott travelled to Europe to feed his hunger for classical cooking, spending three years in London as Junior Sous Chef to Philip Howard at internationally-renowned, two Michelin star restaurant The Square.

These credentials and such experience placed Scott, a chef with real edge and fervour, at The Point Restaurant Albert Park. Four years later and The Point Restaurant has been awarded Two Hats by The Age Good Food Guide 2011 and awarded Victoria’s Best Steakhouse 2010 by Restaurant and Catering Australia. Scott is ‘the meat man’ at the helm of one of Australia’s most credited steak restaurants, and also manages to offer an extensive modern European menu, enabled by his classical French training. Scott and his team at The Point have won noteworthy Australian titles – the Australian Culinary Challenge (2007) and Scott also defended his title at the Fonterra Food Services Culinary Challenge 2010 and won – which saw top chefs from around the country competing for significant cash prizes and national recognition.

Scott’s approach is to source the best possible ingredients and avoid overworking them to allow their natural flavours and textures to shine through. It was this philosophy that first attracted Scott to The Point, where he works with a range of premium Australian meats and the freshest local ingredients. The Points accolades are testimony that Scott’s dedication to his craft has been recognised by those that matter most – his guests.

When not in the kitchen, Scott shares his time between his family – lovely wife, Rebecca and young children Harry and Matilda – and his golf clubs. As guilty pleasures go, getting out of the restaurant to lower his handicap is only rivalled by his passion for fast cars.

Ryan Clift
Chef/Co-owner
Tippling Club, Singapore

Ryan Clift’s culinary career began at the early age of 14 at a 1 Michelin Star restaurant near his hometown of Devizes, Wiltshire (UK). Immediately drawn to the high energy and atmosphere of the kitchen, Ryan worked his way up from washing dishes to becoming a young culinary protégé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London’s most prestigious Hotel, Claridge’s.

Over the course of his 19-year career, Ryan has worked with some of the world’s best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia where he excelled as Head Chef of Vue de Monde, one of Australia’s most acclaimed restaurants with numerous awards including three hats by The Age Good Food Guide.

In early 2008, Ryan moved to Singapore and joined forces with longtime friend Matthew Bax, owner of Melbourne’s award winning bar, Der Raum. Determined to take modern food and cocktail pairing to a new level, the team launched their new venture, Tippling Club. Within its first year of operation, Tippling Club has been hailed as one of Singapore’s top restaurants and earlier this year, Appetite Magazine, in its annual roundup of the region’s top 100 establishments, declared Tippling Club as Asia’s Number 1 venue. Ryan has also been recognized by world’s greatest chefs of today, as the gastronomic superstar of tomorrow in the new cookbook by Phaidon titled Coco. Early next year Ryan will be presenting at the famous culinary event, Madrid Fusión along side the world’s best chefs. This will be a first for a Singapore Restaurant.