Scott Bridger is an Electrolux Ambassador and Executive Chef of both Bib & Tucker and May Street Larder in Perth, Western Australia.

Scott’s love for food started from watching his mum bake when he was a kid and helping as much as he could.

At the age of 21 Scott travelled to London where he spent the following 10 years working around the world, from Japan to the Middle East, Europe and the Caribbean. The last part of his travelling life was spent working on a private yacht for a Mexican family and following them around the world whilst learning modern Mexican cuisine. During this time, he met his wife and travelled, cooked and sailed through many sunsets and storms.

In 2011 Scott returned to Perth to be closer to family and start one of his own. On his return, Scott was appointed Sous Chef at the newly opened Rockpool Bar and Grill Perth, where he spent two years being inspired by Neil Perry and Dan Masters' food philosophy.

A couple of years later an exciting opportunity arose to be a part of a new project to join Eamon Sullivan, Jamie Dwyer and Steve Hooker who had similar food ideas and a zest for life. The restaurant was to be in a unique and beautiful location and Scott had the opportunity to do his own food. He jumped at the chance and the Bib & Tucker restaurant was born; followed by May Street Larder in 2015.

Scott’s food philosophy is to keep it simple, with no compromise on quality or presentation. That said, he likes to make food fun and exciting. Scott uses the freshest of ingredients, modern techniques plus styles and flavours from around the world.

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