The Frenchman, who has won Michelin stars and five AA Rosettes, said he has noticed a big leap in the level of culinary skills in Scotland since he first came to work in the UK 25 years ago.
And the chef, who ran the kitchen at Keith Floyd's pub The Maltsters when he first came to the UK in 1983, praised the role of Scotland's natural larder in the transformation.
Mr Novelli said: "There has been an amazing turnaround, not just in Scotland, but also everywhere in the whole of Great Britain.
"And I know because I have been one of those very fortunate chefs to turn up 30 years ago from France. Just to be part of this amazing wonderful change is brilliant.
"I have always been impressed and amazed by the produce, it is just brilliant. What is important is that you can only be as good as the way you source [produce] yourself."
Mr Novelli opened four restaurants in London during a 15-year spell living and working in the UK.
Today, one of the main reasons the decorated chef visits the UK is to oversee the Novelli Academy Cookery School in England, not far from Luton Airport. He continues to buy Scottish ingredients where he can.
Mr Novelli said: "We have a lot of Scottish people coming [to the school] and it is fantastic. We have good fun.
"But I love coming here because wherever I am in the world I have always bought the majority of my shellfish - and all of my shellfish if I can - from Scotland. This is very important.
"I was in Dubai not that long ago and I was doing a banquet and I was very disappointed because I realised all of the scallops were from New Zealand.
"I said, surely it makes sense [to buy from] Scotland - it is only six hours [away]. How long is it to go to New Zealand anyway? You can't compromise. I was shocked."
Mr Novelli is in Scotland this week to help judge the 2013 Scottish Italian Awards, a role he described as a "great privilege".
He said he was looking forward to meeting chefs with whom he first came into contact 25 years ago.
But equally he was also excited about getting to know the country's up and coming culinary talent, as well as recognising a part of the industry that does not figure when the top awards are handed out.
Mr Novelli said: "We need to think about tomorrow, we need to think about young people, the new contenders - people who have obviously not had the chance to have a Michelin star or get five out of five AA Rosettes.
"There are people who go into different [routes] who are filled with passion, with the same convictions, who are cooking well and enjoying life, because that is the most important thing."