Scott Hallsworth. Australian chef, restaurateur and author.

Scott Hallsworth (born 12 July 1975) is an Australian chef, restaurateur and author.

Hallsworth co-owns and is executive chef of restaurants in London. In London Hallsworth has three Kurobuta restaurants located in the city's Chelsea, Knightsbridge and Marble Arch areas. The flagship Japanese izakaya is Kurobuta Marble Arch. The original incarnation of Kurobuta London is located in Chelsea. In November 2015, Hallsworth opened his third Kurobuta, on the fifth floor of Harvey Nichols's Knightsbridge location. ^[1]

In March 2015, Hallsworth opened Joe's Oriental Diner on the site of the original Kurobuta Chelsea pop-up at 251 King's Road, Chelsea.

Hallsworth opened Kurochan at the Mandarin Oriental in Bodrum, Turkey, in the summer of 2014.

In 2015, he has been forced to turn off Kurobuta's neon signs saying “prostitutes available” and “sluts” in Japanese after angering women’s rights campaigners and local Japanese journalists.^[2][3]

Early life

Hallsworth was born and raised^[4] in Collie, Western Australia. As a teenager Scott was an avid cross country runner and twice raced at national events where his highest placing was 6th. He also competed at state level track and field events and won silver medals for both 800m and 1500m events. Influenced by his brothers Craig and Gary^[5] who were in Perth-based bands in the 1980s The Bamboos and Healers, Hallsworth formed several small garage bands while in High school.

Career

Scott left high school when he was 16 to take up an offer of an apprenticeship with ex-La Gavroche sous chef Alain Doisneau.^[6] As an apprentice, Scott went on to compete in cooking competitions, during which his achievements included a Gold medal 3rd year apprentice at the Western Australian state competition which lead to inclusion on the Western Australian State cooking team. At national level,^[7] Hallsworth won Gold for his pastry and a Bronze award for his buffet work.

Post-apprenticeship, Hallsworth moved to Perth where he worked for the Hyatt Hotel^[8] and the popular 44 King Street Brasserie. Following a 6-week road trip around Australia, Hallsworth decided to stay and work at Hayman Island Resort,^[9] situated on the Great Barrier Reef in North Queensland.

Scott Hallsworth joined Nobu London in 2001^[10] as a Chef de Partie. Hallsworth spent six years at the Michelin starred Park Lane address where he became Head Chef.

In 2007 Hallsworth moved to Melbourne Australia to work on the opening of Nobu Melbourne. The following year, in 2008, Hallsworth moved to Dubai to help open Mirai restaurant.^[11] In 2009, Hallsworth opened his third restaurant in three years, Wabi^[12] in Horsham, West Sussex. In 2012, Hallsworth oversaw the opening of Wabi London.^[13]

In 2013, Hallsworth created, devised and opened the Kurobuta concept with former Nobu London Financial Controller Andrew Stafford.^[14]

Books and media

A book by Scott Hallsworth, The Japanese Foie Gras Project^[15] was published in 2007^[16] and contains a forward by Nobuyuki Matsuhisa.

Scott Hallsworth's BBQ pork belly in steamed buns with spicy peanut soy appeared on Channel 4 cooking programme The Sunday Brunch with Tim Lovejoy and Simon Rimmer on 11 May 2014.

Giles Coren reviewed Kurobuta on 7 June 2014 in The Times and awarded 9 out of 10 for food^[17]

Awards

On 10 October 2014, Scott Hallsworth was awarded two AA Rosettes for Culinary Excellence, 2014-2015.^[18]

On 7 April 2015, Scott Hallsworth's Kurobuta restaurant was awarded the BMW Square Meal Award for Best New Restaurant.^[19]

Personal life

Hallsworth loves to cook at home and will BBQ in any weather.^[20] He lives in West Sussex with his wife Peri and Children, Jack, Lily and William. He likes to mountain bike, play guitar, snowboard and travel.

References

External links

• Official website
• Kurobuta
• Kurochan
• Joe's Oriental Diner
• Kurobuta at Harvey Nichols