Summary
Overview
Work History
Education
Skills
References
Hobbies and Interests
Websites
Media
Events
Partnerships
Consultancy
Affiliations
Timeline
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Scott Bridger

Scott Bridger

Perth,Australia

Summary

Executive Chef and hospitality consultant with expertise in menu development, kitchen staff management, and culinary leadership. Proven ability to oversee multiple kitchens and teams, ensuring sustainable and professional outcomes. Extensive knowledge of commercial kitchen operations across fine dining, cafes, bars, and high-end events. Strong financial acumen with over ten years of experience in owning and operating successful food and beverage businesses.

Overview

28
28
years of professional experience

Work History

Executive Chef and Part Owner

Bib and Tucker
North Fremantle
01.2013 - 01.2025
  • 1 Chefs hat
  • WAGFG top 100 venues in WA- 9 years
  • Bib and tucker has been regarded one of the most iconic restaurants in Western Australia for 13 years.
  • As a new build, we designed the kitchen, flow and concept based on coastal living and sustainable practices
  • With consistency of delivery and strong focus to seasonal produce and menus its carved out a name as one of the best restaurants Perth.
  • My role as the executive chef and part owner sees me running all aspects of the venue, writing and implementing seasonal menus, financial control of the business and mentoring teams to succeed.
  • The menu is designed around the produce of West Australia and using elemental processes including woodfire grill and hearths, while forging relationships with local and passionate suppliers
  • Multi awarded venue with specializing in modern Australian Breakfast, Lunch, dinner menus that change seasonally and hosting events for corporate businesses and collaboration dinners with aligned brands.
  • Reporting to each department on KPI monitoring and meeting with the shareholders to discuss financial performance and future plans for the business to grow
  • Within this period myself and my business partner opened 3 other venues up in Perth, I managed multiple kitchens and menus simultaneously whilst working closely with the management teams
  • 2015 -May street larder/ East Fremantle - Modern café making sourdough breads and fermentation and preservation influenced modern café menus.It also served as a prep kitchen for bib and tucker.
  • 2017 Goody twos/ East Perth - Late night Japanese cocktail bar focusing on yakitori style cooking with approachable and modern Japanese street food
  • 2019 Pogo / Mount Hawthorne- Modern middle eastern restaurant, using local ingredients with traditional middle eastern recipes and techniques.

Senior Sous Chef

Rockpool Perth
Perth
01.2011 - 01.2013
  • I was involved in the opening of Rockpool bar and Grill in Perth from its inception.
  • Starting as the senior chef de partie, I was quickly promoted to senior sous chef within the first 6 months.
  • World class kitchen included, dedicated dry aging rooms, fish monger and helping to lead a team of 20 chefs per service.
  • My role included, calling the pass, managing the grill section, managing the wages and rosters and reporting to Neil Perry and the head chef.
  • Managing the kitchen operations autonomously in the head chef’s absence

Head Chef

Various Super yachts
01.2003 - 01.2011
  • Prepared modern Mexican, South American, and Mediterranean cuisine aboard Motor Yacht -TV from 2009 to 2011 in Caribbean, America, and Mediterranean regions.
  • Crafted Mediterranean and Lebanese dishes on Motor Yacht -Larissa from 2007 to 2009 in South of France and Mediterranean.
  • Served Mediterranean and Middle Eastern cuisine aboard Motor Yacht - Be Mine from 2005 to 2007 in Egypt, Israel, and Jordan.
  • Executed Japanese and American culinary offerings on Motor Yacht - Westpac Express from 2004 to 2005 in Okinawa, Japan.

Sous Chef

Botanic Inns Hospitality group
Belfast
01.2003 - 10.2003
  • Serving Modern Irish food utilizing local ingredients
  • Managing the kitchen and team

CDP/ Sous Chef

Loch Fyne seafood restaurant
Henly on Thames
01.2001 - 01.2002
  • Assisted in menu development and recipe testing.
  • Served Modern British seafood cuisine and managed the raw and oyster bar

Chefs Apprenticeship

Perth
01.1997 - 01.2001

Snr chef de partie

St Andrews bay hotel
St Andrews
01.2002
  • 2002- 9 months
  • 5-star hotel on the famous golf course

Education

Trade Certificate III - commercial cookery

Skills

  • Menu development
  • Kitchen design
  • Financial management
  • Supplier relationships
  • Team leadership
  • Project management
  • Effective communication
  • Mentorship
  • Creative thinking
  • Performance review
  • Special events
  • Fine-dining expertise
  • Recipe development
  • Operations management

References

Eamon, Sullivan, Eamonsullivan85@gmail.com, 0430360557, Dan Master, Ex head chef Rockpool Perth

Hobbies and Interests

Family and spending time with my kids, Nature and fire cooking, Growing and utilizing seasonal produce, Health and fitness

Media

  • Https://www.ourstateonaplate.tv/story.php?id=731&hit=1
  • Https://thewest.com.au/news/australia/marco-pierre-white-praises-wa-food-ng-ya-132654
  • Https://www.abc.net.au/news/2024-06-02/fremantle-based-chef-scott-bridger-says-people-are/103879720
  • Https://www.afr.com/life-and-luxury/food-and-wine/chefs-james-viles-scott-bridger-find-local-fare-and-common-ground-in-fremantle-20181005-h16ak7
  • Https://www.hospitalitymagazine.com.au/nelly-robinson-and-scott-bridger-represent-australia-in-abu-dhabi-cook-off/
  • Https://www.youtube.com/watch?v=AHcydykEH9s
  • Https://www.youtube.com/watch?v=ax3fVEI0Kmo
  • Https://www.youtube.com/watch?v=EDR-uFP5rwA

Events

  • Gourmet escape
  • Shoreleave festival
  • Gascoyne food festival
  • Holland America cruise lines- East coast Australia- guest chef
  • Taste of Perth/ Abu Dabhi/ Moscow
  • Dowerin field days

Partnerships

  • Electrolux- West Australian chef ambassador
  • Fremantle Octopus- food ambassador
  • Buy west Eat Best- chef liaison
  • Murray river salt
  • West Australia grain industry
  • ABN Building group- chef demonstrator

Consultancy

  • Various Cafes and Restaurants in Perth
  • Craig mostyn group
  • Product development -Fremantle octopus/ Lupin foods

Affiliations

Family and spending time with my kids

Nature and fire cooking

Growing and utilizing seasonal produce

Health and fitness

Timeline

Executive Chef and Part Owner

Bib and Tucker
01.2013 - 01.2025

Senior Sous Chef

Rockpool Perth
01.2011 - 01.2013

Head Chef

Various Super yachts
01.2003 - 01.2011

Sous Chef

Botanic Inns Hospitality group
01.2003 - 10.2003

Snr chef de partie

St Andrews bay hotel
01.2002

CDP/ Sous Chef

Loch Fyne seafood restaurant
01.2001 - 01.2002

Chefs Apprenticeship

01.1997 - 01.2001

Trade Certificate III - commercial cookery

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