Osia Bar & Restaurant, Global Page by Scott Webster 3.3

SCOTT WEBSTER

Raised in a family where cooking and dining were important rituals in everyday life, celebrity chef and successful entrepreneur Scott Webster has pursued his passion for fine food and wine for more than 30 years across the globe.

Epitomising the face of eclectic Australian cuisine, Chef Scott is the main powerhouse behind Australian Culinary Consultants (ACC), which has planned and developed dining concepts for some of the world’s major hospitality projects. As the founder behind ‘The Masters of Australian Food and Wine’, a leading bi-annual gastronomic event held at the Crown Casino Melbourne, Chef Scott is continually changing the landscape of the Australian culinary scene.

As a chef, he had the privilege of working at the legendary Savoy Hotel in London, UK, in Leysin, Switzerland at the Grand Hotel, and the prestigious Beverly Hills Country Club on top of his impressive career track throughout Europe, the USA, Canada and Asia.

Chef Scott says, “International would probably be the most accurate description of my food since I've developed my own style over the years as a result of cooking on every continent. Having said this, my food has a genuine Australian feel about it, since I have a passion for the wonderful produce we can source in this country and I love highlighting its flavours and textures.”

Together with his wife Jennifer, Chef Scott’s latest accomplishments was the opening of Carrington Place in Newcastle, New South Wales, Australia, a beautifully restored guesthouse with a dining room serving contemporary cuisine using superb primary products with indigenous flavours from Australia, and wines from the renowned Hunter Valley region. This milestone of Chef Scott was topped by the opening of Osia Bar and Restaurant in Resorts World Sentosa In 2010. Osia has already won numerous awards and accolades in the short time it has come into existence.


OSIA BRAND

Osia restaurant is the re-birth of Chef Scott Webster’s original restaurant by the same name founded in London in 2003. He had conceived the name ‘Osia’ from the words ‘ocean’ — the link between Australia and Asia — and ‘Australia’, his home country, with the line running across its inscription symbolising the equator.

It was during this time in the new millennium when New World “fusion cuisine” was viewed as the future of cooking that New Castle-born Chef Scott Webster set up his first Osia restaurant in London’s trendy Haymarket. Critics in Britain hailed Chef Scott’s menu as intriguing, and already back then, his polenta crumbed foie gras was billed as impeccable, and his iconic hot chocolate soup with vanilla pepper ice cream simply sublime.

Sadly, Chef Scott shut Osia, London three years later to return to Australia due to his mother’s failing health, and himself needing two hip replacements in six months. However, Chef Scott continued to carry the spirit of Osia with him all these years, and eventually found the opportune chance to reopen the restaurant so close to his heart in Singapore.


OTTSCOTT PTE LTD

Chef Scott Webster joined arms with Chef Otto Weibel to incorporate OttScott, the food and beverage consultancy business, in Singapore in May 2009. The Osia concept is owned and marketed by Ottscott Pte Ltd.

Chef Otto joined the Fairmont Singapore and Swissotel The Stamford in 1985 after distinguishing himself at the Shangri-La Hotels in Hong Kong and Singapore. He is widely recognised for his significant contributions in building a distinguished culinary reputation for Swissotel The Stamford and Fairmont Singapore.

Renowned in the international scene as well as in Singapore, Chef Otto was voted ‘Chef Restaurateur of the Year’ at the International Foods Beverage Forum 1999, and was also awarded the ‘Swiss Chef of the Year 2001 Abroad’ by Urs Heller of Gault Millau Switzerland. In the same year, he was also awarded ‘The Lifetime Achievement Award’ by the World Gourmet Summit.

Chef Otto went on to be presented a special recognition award at the 19th Tourism Awards from the Singapore Tourism Board in 2005, and in 2008, he received a ‘Personality and Lifetime Award’ from the International Chef Conference in his native Switzerland. Chef Otto has led many culinary teams to win awards at competitions in Singapore and overseas, and many of his protégés have gone on to excel and distinguish themselves in the industry.

With over 85 years of vast experiences in the food and beverage industry between Chef Scott Webster and his long-time friend Chef Otto Weibel. Chef Scott and Chef Otto aim to share their knowledge and experience with clients on international projects.


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