Scott Heffernan

2008 Tasmania State Finalist

Restaurant: Smolt, Hobart

By the time I am 35 …Right now, I want to take every chance I can to develop my knowledge and skills as a young chef. I want every opportunity, in any way it comes – locally, nationally and internationally.

Drawing on every experience, I want a successful business that is known for quality and integrity – creating passion in the local industry and energy amongst its producers.

Using my business, I want to teach and encourage young chefs to stand up to the challenges of the industry and aim for success of the highest standard…

Subscribe
To be part of the Future of Australian Hospitality
Page Not Found

Page Not Found

The page you tried to access does not exist on this server. This page may not exist due to the following reasons:

  1. You are the owner of this web site and you have not uploaded (or incorrectly uploaded) your web site. For information on uploading your web site using FTP client software or web design software, click here for FTP Upload Information.

  2. The URL that you have entered in your browser is incorrect. Please re-enter the URL and try again.

  3. The Link that you clicked on incorrectly points to this page. Please contact the owner of this web site to inform them of this situation.