Dubai

Scott Price

English born Scott Price began his culinary career in the Lake District and believes that this experience proved pivotal in igniting his passion for cooking and appreciation of fresh ingredients, which remain two hallmarks of his culinary style even today.

His first big break was in 2003, when he reached the national finals of the Gordon Ramsay Scholarship, and was handpicked by Gordon, who took a shine to his obvious talent and determined personality.

Soon thereafter, he was propelled into the fast-paced and demanding world of the Gordon Ramsay at Claridge's kitchen in London, working with some of the finest culinary talent in Britain, under the watchful eyes of Master Chefs, such as Mark Sargeant and Gordon Ramsay himself.

At Gordon Ramsay at Claridge's, Scott proved quick to establish himself and was promoted to Sous Chef in just eighteen months. By 2008, and at only 26, he earned the coveted title of Senior Sous Chef. This promotion was to mark the beginning of a hugely challenging, yet intensely rewarding time in his career.

Scott’s undeniable creative flare clearly set him apart and he has worked with Gordon on numerous photo shoots, TV shows, and cook books. By merit of his organisational skills and menu design expertise, Scott acquired extensive restaurant launch experience, as part of Gordon’s specialised launch team. In 2009, he assisted Mark Askew and Gordon with the high-profile re-opening of Pétrus in London.

Always looking for new experiences, Scott found his next calling at Verre by Gordon Ramsay, Gordon’s first signature restaurant outside of the United Kingdom. Upon the special request of General Manager, Mike Nalborczyk, Scott was flown in to help with the restaurant’s re-launch, and he found himself in love with the local culture and weather. He soon left London to become Executive Head Chef of Hilton Dubai Creek, and began his Dubai journey in February 2010.

The multi-award winning Verre continuously wows critics for its fine Modern European cuisine, flawless service and unwavering attention to detail. Says Scott about the Verre menu: “I am a firm believer in using the freshest of ingredients to reveal great flavours, without over complicating a dish. Verre’s tradition of a menu in evolution, marries well with my own style, and I intend to cultivate this each season, while still maintaining some of the classics.”

Scott’s passion for food extends well beyond the kitchen and in his spare time he enjoys reading on the subject, visiting food markets (both local and abroad) and dining out. His other major passion is music.