Backed by Decades
on the Line
Coogee Common
Executive Chef (2019–2024)
Led the transformation of the historic Coogee Hotel into one of WA’s most unique restaurant experiences.
Integrated a working kitchen garden, preserving and fermenting onsite, and delivering seasonal, produce-led menus.
Built and mentored a high-performing kitchen team with a focus on sustainability and community.
Bread in Common
Founding Executive Chef (2013–2018)
Co-created and launched this now-iconic Fremantle bakery and restaurant.
Developed wood-fired bread and shared plate menus that have become hallmarks of the venue.
Oversaw kitchen design and operations, and mentored chefs who have gone on to lead top WA kitchens.
Developed and launched three Common Bakery locations.
Balthazar
Head Chef (2010–2013)
Led the kitchen of one of Perth’s most respected fine dining establishments.
Introduced a produce-driven menu with European influences.
Managed supplier relationships and maintained the restaurant’s long-standing reputation.
Babington House, SOHO House Group UK
Chef de Partie (2006–2008)
The exclusive Babington House (Soho House UK), catering to high-profile members, hotel guests and celebrities.
Delivered menus designed by renowned chefs including Giorgio Locatelli, Sam & Sam Clark (Moro) and Tom Aikens.
Personally catered events for Jamie Oliver’s 30th birthday and Richard Curtis’s private celebrations.
Accomplishments
Over 20 years of professional culinary experience
- Executive Chef, General Manager and Part Owner of Makers in Common – helped build and run Bread in Common, Coogee Common, and three Common Bakeries
- Designed and implemented menus across multiple high-volume venues (250+ seats) while maintaining food ethos and profitability
- Built a 2000m² kitchen garden to supply Coogee Common, overseeing planting, harvesting, staffing and integration into seasonal menus
- Developed and launched branded products, including preserves, sauces and spirits made from bakery waste to close the food waste loop
- Opened multiple hospitality venues from the ground up, overseeing kitchen and venue design, logistics, staffing and brand development
- Mentored dozens of chefs and apprentices, collaborating with TAFEs and building cohesive, high-performing kitchen teams
- Led Balthazar into the Gourmet Traveller Top 100 under his leadership as Head Chef
- Delivered guest chef appearances at major WA events including Taste of the Great Southern and Coogee Live
- Managed cross-functional operations, including procurement, budgeting, staffing, and shareholder communication
- Worked in world-class venues, including Soho House UK and collaborations with chefs like Sam & Sam Clark (Moro), Giorgio Locatelli, and Tom Aikens
Awards
- Restaurateur of the Year, Restaurant & Catering WA 2022
- Top 100 Restaurants in Australia, Gourmet Traveller, Balthazar 2013
- WA Good Food Guide Stars – Coogee Common and Bread in Common
- Invited Participant, Intensive Professional Course at L’Ecole Valrhona, Tokyo 2014
Key Skills
Menu Development & Seasonal Planning
Crafts food offerings that are creative, profitable, and grounded in local, seasonal produce — from café fare to fine dining.
Team Leadership & Mentoring
Builds strong kitchen cultures, mentors chefs and apprentices, and fosters long-term team loyalty and performance.
Kitchen Operations & Systems
Implements streamlined systems for prep, service, stock control and ordering that reduce chaos and increase efficiency.
New Venue Launches
End-to-end experience opening high-profile venues — from kitchen design and equipment sourcing to logistics, hiring and launch.
Food Costing & Budget Control
Balances creativity with commercial reality, helping kitchens manage food cost percentages and supplier relationships.
Garden & Produce Integration
Leads garden-to-kitchen planning, including planting, harvesting and integrating produce into menus and operations.
Brand Building & Product Development
Develops hospitality brands with staying power — including in-house retail ranges, spirits, and venue identity.
Problem Solving Under Pressure
Brings calm, experienced decision-making to high-pressure kitchen environments and operational challenges.
Cross-Team Communication
Bridges front-of-house, back-of-house, ownership and suppliers with clear, respectful communication.
People Management
CUSTOMERS & STAFF
He's a Kiwi
INGENUITY & OPTIMISM
Produce Management
SOURCING & SELECTION
Hands On Help
PRACTICAL ASSISTANCE
Strategy Development
PLANNING & EXCECUTION
In Publications
AFR Top Restaurants: Bread in Common chef Scott Brannigan’s business tips
A resorted old pub and new market garden make Coogee Common, a breezy Perth restaurant, feel timeless.
Rob Broadfield review: Any way you slice it, Fremantle’s Bread in Common is very, very good
