Speaker Profile

Born in Geelong and raised on a diet of cooking shows and Mum’s ‘really good’ meals, Scott McComas-Williams began his career in the warehouse of The Essential Ingredient with his head firmly planted in Frank Camorra’s cookbook on his days off. He then landed his first official cooking job in his culinary idol’s kitchen: slicing jamón at MoVida Melbourne. During his seven years with the restaurant, Scott worked his way up to Head Chef, moved to Sydney to help launch the interstate MoVida and travelled to Spain to work at Barcelona’s Els Tres Porquets and the Michelin-starred Els Casals. After the closure of MoVida’s Harbour City venue, Scott learned the art of pasta from much-loved restaurateur Andrew Cibej – at then-institutions Vini and 121BC – before the duo together opened Bacco Osteria in Martin Place. A chance meeting (and series of wine-fuelled dinners) in Hong Kong with the Love Tilly Group’s Nathanial Hatwell led to the creation of Ragazzi Wine + Pasta. Scott now works as the Love Tilly Group Executive Chef, where he oversees menus and direction for Love, Tilly Devine, Dear Sainte Éloise, Fabbrica (CBD + Balmain), La Salut and Palazzo Salato.