Executive Chef | Scott Biswell

 From a very young age, Scott Biswell wanted “to be a chef, to travel and to learn new techniques, new flavours and cooking styles.” Scott has indeed realized his dream having worked all over the world including Michelin star restaurants in Europe and even a stint at Buckingham Palace! Scott’s career has taken him to all corners of the globe, working in many different establishments from high-class cruise liners to hotels in Japan. More recently, Scott led the catering team on one of Australia’s largest operations comprising remote and offshore sites – the Gorgon Project for Chevron Australia. The award-winning Gorgon Catering Team at the peak was serving over 26, 000 meals each day! From here he managed the food portfolio for the Curtin Student Guild, with 7 food outlets, tavern and catering business.

His dreams and passion have brought him to Driftwood winery, bringing all this valuable experience and here he has piecing together a Mediterranean inspired dinning experience. His philosophy is to bring people together where they can come and enjoy great food, award winning wines, caring service, in beautiful surroundings. This is the mission for Driftwood Restaurant, together with the Driftwood Winery team we hope that when you visit, we create an inviting atmosphere, where you can sit for hours – a place to call your home away from home. And we look forward to welcoming you back again and again!

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