Scott Bridger’s culinary journey has taken him across the globe, shaping his unique approach to modern Australian cuisine. From London and Japan to the Middle East, Europe, and the Caribbean, his early career was a whirlwind of international influences that continue to inspire his cooking today.

In 2012, Scott partnered with Eamon Sullivan to launch Bib & Tucker, a waterfront restaurant that quickly became a Perth favourite. Building on its success, they opened May Street Larder in East Fremantle in 2015, followed by Pogo in 2019. Scott is also a co-owner and executive chef of Goody Twos, an underground Japanese whiskey bar in Hibernian Place, which opened in 2018.

Across all his venues, Scott’s food philosophy remains the same: fun, bold flavours, uncompromising quality, and the best local produce Western Australia has to offer. At Bib & Tucker, his menu is deeply connected to nature, with dishes cooked over fire using local woods and inspired by WA’s stunning coastline.

Scott’s approach to modern Australian cuisine focuses on seasonality and sustainability, making the most of the region’s pristine seafood, premium meats, and native ingredients. By working with foraged and locally sourced produce, he and his team craft dishes that are both innovative and approachable, giving diners a true taste of Western Australia’s vibrant food culture.

Portia Bodycoat is a celebrated Western Australian chef renowned for her innovative, produce-driven cuisine and her passion for storytelling through food. Based in Geraldton, she has played a pivotal role in shaping the region’s culinary landscape, serving as the executive chef behind acclaimed establishments such as The Indigo Room, Conversations by Indigo, The Gerald Apartment Hotel, and her boutique catering business, Verve Cartel.

In 2022, Portia was selected as one of the headline chefs for the prestigious Shore Leave Festival’s Midwest Paddock to Plate fine dining experience, where she showcased her expertise alongside some of the country’s top culinary talents.

Her dedication to using locally sourced ingredients and pushing creative boundaries in the kitchen has earned her widespread recognition and respect within the industry. Beyond her restaurants, Portia remains deeply engaged with the community, mentoring future chefs through industry training at Central Regional TAFE, hosting cooking demonstrations, and participating in key culinary events.

With an unwavering commitment to celebrating Western Australia’s rich produce and food culture, Portia continues to inspire, innovate, and elevate the region’s gastronomic scene.

Canadian-born Ben Ing is the Chef and co-owner behind Alberta’s, a renowned creative kitchen nestled in the heart of Busselton/Undalup.

Ben’s culinary journey began at just 17 in his hometown of Ottawa. His dedication and exceptional talent soon led him to the prestigious three Michelin star restaurant, Eleven Madison Park, in New York City. Following his time in New York, Ben moved to Copenhagen, Denmark, where he worked at the legendary Noma, a 3-star restaurant widely regarded as the best in the world. Ben spent seven years honing his skills at Noma, holding the distinguished position of Head Chef for his final four years. During his tenure at Noma, he worked in Japan, Australia, and Mexico, playing a pivotal role in the set-up, opening, and success of Noma 2.0.

Ben’s passion for cooking with in-season and high-quality ingredients led him to develop a deep affinity with the Southwest of Australia. Regular visits to the region with his Perth-born partner left him increasingly inspired by the local offerings, making it a natural choice for the next chapter in his culinary journey.

In 2022, Ben and his partner, now co-owner, opened Alberta’s Kitchen, a love letter to seasonal, ethical ingredients and soulful hospitality. Alberta’s operates with an innovative approach to hospitality, known for its workshops, cooking classes, special events, and pop-ups. The kitchen remains at the heart of everything Alberta’s offers.

Ben is passionate about collaborating closely with local farmers and growers and sharing his knowledge through education. His cooking style at Alberta’s emphasizes simplicity, seasonality, high-quality ingredients, meticulous attention to detail, and, above all, deliciousness.