Scott Hallsworth (born 12 July 1975) is an Australian chef, restaurateur and author. Hallsworth owns and is executive chef of restaurants in London. Hallsworth founded and ran three Kurobuta restaurants located in the city's Chelsea, Knightsbridge and Marble Arch areas until May 2017. Scott Hallsworth's flagship Japanese izakaya was in Kurobuta Marble Arch. The original incarnation of Kurobuta London was located in Chelsea. In November 2015, Hallsworth opened his third Kurobuta, on the fifth floor of Harvey Nichols's Knightsbridge location. In March 2015, Hallsworth opened Joe's Oriental Diner on the site of the original Kurobuta Chelsea pop-up at 251 King's Road, Chelsea. Hallsworth opened Kurochan at the Mandarin Oriental in Bodrum, Turkey, in the summer of 2014. In 2015, he has been forced to turn off Kurobuta's neon signs saying “prostitutes available” and “sluts” in Japanese after angering women's rights campaigners and local Japanese journalists. Scott Hallsworth sold his Kurobuta restaurant group in June 2017 In July 2017 Hallsworth opened his pan-Asian Freakscene pop-up restaurant concept in Clerkenwell. In March 2018 Hallsworth opened a permanent Freakscene restaurant in London's West End at 54 Frith Street. in Soho. In March 2023 Hallsworth will open a permanent Freak Scene restaurant in partnership with the Australian comedian, radio and television presenter Adam Hills, in the Parsons Green area of London's Fulham at 28 Parsons Green Lane. in Parsons Green. Early life Hallsworth was born and raised in Collie, Western Australia. As a teenager Scott was an avid cross country runner and twice raced at national events where his highest placing was 6th. He also competed at state level track and field events and won silver medals for both 800m and 1500m events. Influenced by his brothers Craig and Gary who were in Perth-based bands in the 1980s The Bamboos and Healers, Hallsworth formed several small garage bands while in high school. Career Scott left high school when he was 16 to take up an offer of an apprenticeship with ex-La Gavroche sous chef Alain Doisneau. As an apprentice, Scott went on to compete in cooking competitions, during which his achievements included a Gold medal 3rd year apprentice at the Western Australian state competition which lead to inclusion on the Western Australian State cooking team. At national level, Hallsworth won Gold for his pastry and a Bronze award for his buffet work. Post-apprenticeship, Hallsworth moved to Perth where he worked for the Hyatt Hotel