Chapel Hill is pleased to announce the appointment of award winning chef Rebecca Stubbs, as Executive Chef at the Retreat.
Rebecca brings a wealth of experience to Chapel Hill 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.
In 2008 Rebecca won the South Australian Lexus Young Chef of the Year and finished runner up in the national competition. As a result she gained the enviable experience of cooking with Luke Mangan at his Salt restaurant in Tokyo. The following year she assisted world renowned Thai food expert, David Thompson, at his only South Australian dinner.
Joining Chapel Hill provides Rebecca the opportunity to pursue & develop her passion for food & wine.
Chapel Hill’s CEO, Marc Allgrove said “It is a delight to welcome Rebecca to the Chapel Hill team. She will contribute greatly to our efforts to promote McLaren Vale and all it has to offer.”
Chapel Hill’s famous cooking classes & hospitality will continue under Rebecca’s guidance and unique offerings will be developed for the Cellar Door and Gallery.
“I am looking forward to exploring McLaren Vale, from the coast to the hills it not only produces great wine, but the seafood, olives, cheese, and much, much more provides me a unique opportunity to develop and offer a truly regional experience. I am very excited.”