Rebecca StubbsRebecca is currently Executive Chef at the Chapel Hill Winery Retreat. Having cooked for 3 years with highly awarded chef Le Tu Thai at the Bridgewater Mill, Ann Oliver, Enoteca and most recently at Chloe’s with the 2009 South Australian Chef of the Year, Johnny Triscari. She has gained international experience being guest chef at the prestigious Tower Club Singapore and after placing second nationally in the Lexus Appetite for Excellence 2008 worked with Luke Mangan at his Salt restaurant in Tokyo.
Chapel Hill provides Rebecca the opportunity to pursue & develop her passion for food & wine.
“I believe that being a chef it is our responsibility to support sustainable and local industry. Cooking with food that is seasonal and being able to impart knowledge about food is an integral part of this job. It is my aim to try and source the best of local, seasonal ingredients and let them shine in the food that I cook, creating a memorable experience.”
Catch Rebecca Stubbs at the following Tasting Australia event:
L-Plates Learn from the Masters - Thurs 26 April