Newcastle born and raised, chef Stephen Scott returns after a career working with some of the world’s best chefs.After training as a chef in Newcastle, Stephen moved to Sydney where his interest in meat was piqued whilst working at Kelly’s Bar and Grill – a well-known steak house in Bondi.From there he travelled to London, landing himself a position working for Gordon Ramsay. After starting as a Sous Chef at the Warrington he then gained experience at Claridge’s in Mayfair before being offered a Senior Sous Chef role at Maze Grill. Here Stephens love affair with meat grew as he learnt butchery and breaking down cattle whilst doing live fire cooking at the popular Ramsay joint. Returning to Sydney, Stephen took up the head chef role at the Charing Cross Hotel under the guidance of Matt Kemp (Ex. Balzac, Banc). Here they redefined pub dining in the area and was recognised as so by the likes of The Good Food Guide (13/20), Gault Millau Yellow Guide (2 hats), Anthony Huckstep of the Daily Telegraph (7.5/10) & AHA Restaurant of the Year 2016. From there his natural ability to deliver produce driven, “simple food done well” landed him the role of Head Chef at Matt Moran’s Paddo Inn Bar and Grill. Here his team earnt themselves a spot in the Delicious Top 100 Restaurants 2017. After, making the decision to return and settle in his home town, Stephen most recently lead the successful relaunch of the Lucky Hotel as Executive Chef, transforming it into one of Newcastle's Premium destination Venues, and has now taken on the role of Group Executive Chef for Marvan Hotels, curating the cuisine for 5 different venues, and most notably spearheading the current renovation of The Hotel Delany in Cooks HillStephen's passion for the industry has seen him join the committee for the Hunter Culinary Association, a local organization committed to boosting hospitality in the region, and fostering young up and coming talent, both Front of House, and Back of House