Scott joined Nobu London in 2001 as a Chef de Partie. He went on to spend 6 years at the Michelin-starred Park Lane address where he was promoted to Head Chef.
As Head Chef, Scott also had the responsibility of organising a number of high profile events. These included a special dinner in Madrid for the Beckhams, back-stage catering for Michael Jackson, and seasonal catering for Roman Abramovich’s private box at Chelsea football club.
In 2007 Hallsworth released his book, The Japanese Foie Gras Project and after seven years with the Nobu company, he moved to Dubai to help open Mirai restaurant. Under Scott’s supervision Mirai received excellent reviews including the accolade of “Best Japanese Hot Food In Dubai,” according to the UAE newspaper.
In 2013, Scott began devising the Kurobuta concept together with ex-Nobu Financial Controller Andrew Stafford. Kurobuta would be a contemporary version of the traditional Japanese izakaya – a relaxed social setting similar to a pub where guests linger over a drink and tapas style food. Kurobuta began its life as a pop-up on the Kings Road. This stripped-back rock ‘n’ roll concept serving exemplary Japanese food with Scott’s signature “East Meets West” stamp proved such a great success with the public that now Kurobuta has three permanent fixtures in London’s Marble Arch, Chelsea’s Kings Road and Harvey Nichols, Knightsbridge.