Emma McCaskill's Profile

Emma McCaskill and Scott Huggins are Head Chefs at Magill Estate.

Emma's Bio:
Emma McCaskill’s passion for creating original, beautifully crafted foods has led to a diverse, international career working amongst many of the world’s leading chefs. Emma has held various positions at establishments such as Narisawa (Tokyo) Sat Bains (Nottingham, England), Gourmet Traveller magazine (Sydney), Tetsuya’s (Sydney) and Ezard (Melbourne).
Prior to joining the team at Penfolds Magill Estate Restaurant in July 2013, Emma’s most recent position was working alongside Yoshihiro Narisawa in the kitchen and restaurant at Narisawa. Narisawa is a highly regarded two Michelin- starred restaurant and ranked number 1 “Best restaurant in Asia (San Pellegrino) and ranked number 20 on the 2013 World’s 50 best Restaurants list. Emma was credited to become the first international female to be employed at the restaurant.

Time spent working overseas as Development Chef for two Michelin star restaurant Sat Bains, allowed Emma to work closely with Sat and focus on highly innovative and constantly changing menus using high quality local ingredients.
Her first foray as a Development Chef was with Australian Gourmet Traveller, where Emma spent a year evolving recipes, preparing dishes for Australia’s leading food, wine and travel magazine – an invaluable experience to discover a different side of hospitality.

Born and raised in South Australia, a move to Melbourne at the age of 18 in 2005 saw Emma commence and complete her apprenticeship under chef, Teage Ezard at the two-hatted Ezard Restaurant, before relocating to New South Wales in 2009 to take on the role of Chef de Partie at Tetsuya's Restaurant in Sydney. During this time, Tetsuya’s was awarded three chefs hats and ranked number 9 on the San Pellegrino Worlds 50 best restaurants list. Whilst at Tetsuya’s, Emma gained valuable experience across the kitchen and was named the state’s top 5 finalist in the 2010 Electrolux Young Chef of the Year competition.

As co-Head chef, Emma explores new food methods and techniques, and she is incredibly inspired by nature and liaises with local suppliers and manages the kitchen’s garden to grow exceptional, seasonal produce which is interwoven throughout the restaurant’s menu.

Scott's Bio:
With an international career spanning over 15 years, Melbourne-born Scott Huggins has refined his culinary expertise, whilst working for several of the world’s high-end, Michelin-starred restaurants.

With a passion for creating fresh, natural dishes, Scott honed his skills whilst based in the kitchens of culinary destinations such as The Royal Mail Hotel in Victoria, Iggy’s at The Hilton in Singapore and Micolau Hotel and Restaurant in Spain.
Whilst working internationally, Scott most recently cooked alongside Chef Seiji Yamamoto at the highly respected, three Michelin-starred restaurant, Nihonryori Ryugin in Tokyo. Ranked 28th on the 2012 World’s 50 Best Restaurants list and a number two ‘Best Restaurant’ in Asia (San Pellegrino), Scott has credited living in Japan with reinforcing the importance of approaching local produce with the utmost respect.

Upon his return to Australia in 2013, Scott seized the opportunity to join the team at Penfolds Magill Estate Restaurant. His vision is is to continue building on the restaurant’s reputation, drawing on past experiences, together with incorporating his own unique ideas into the menu and the complete dining experience.

The Penfolds ethos for sourcing the most superior fruit from each vintage is shared by the restaurant, where Scott employs similar methods to ensure only the very best local produce is sourced.

Driven and focused on achieving the un-conventional, Scott and the team continue to provide guests with the opportunity to experience the very finest dishes, featuring clean and natural ingredients, complex in preparation but never complicated on the plate or palette.