Support Chef Scott Huggins to feed people in need.

Melbourne-born Scott Huggins built a genuinely international career over more than two decades, working through some of the world’s most demanding kitchens across Victoria, Singapore, Spain and Japan.

His CV includes the Royal Mail Hotel in regional Victoria under Dan Hunter, Iggy’s at Singapore’s Hilton Hotel (once ranked 26th in the World’s 50 Best Restaurants), Tippling Club under Ryan Clift, and — in his final posting before returning home — three-Michelin star Nihonryori RyuGin in Tokyo, working under chef Seiji Yamamoto. It was in Tokyo, Huggins has said, that he fully grasped the importance of treating local produce with total respect — a lesson he brought home to Australia in 2013, when he joined Penfolds' Magill Estate Restaurant in the Adelaide foothills.

Now Executive Chef and Director across both Magill Estate Restaurant and the more casual Magill Estate Kitchen, Huggins draws on techniques picked up across his international postings while sourcing exclusively from South Australian growers and producers.

Huggins has built a close relationship with Mayura Station, a Limestone Coast Wagyu producer, who hand-pick and supply certain cuts exclusively to Magill Estate — the kind of direct grower relationship that mirrors Penfolds' own approach to sourcing only the best fruit each vintage.

His food philosophy is built on bringing complexity and technique to dishes without losing simplicity, drawing on the places he’s worked around the world.

At CEO CookOff Adelaide, Huggins brings two decades of Michelin-calibre training funnelled entirely into showcasing South Australian produce — proof that world-class technique and genuine local sourcing aren’t mutually exclusive.