The People
MICHAEL CHAPMAN
Restaurant Manager
Beginning his career 12 years ago in the UK at The Churchill Arms in Notting Hill, Michael has since spent several years in hotels based in Adelaide, mostly with the InterContinental where he gained a wide knowledge in upmarket dining and service.
Michael is no stranger to McLaren Vale, opening Mitolo Wines' new restaurant and tasting room in 2017. His skill and passion for fine dining took him to the d'Arenberg cube restaurant in late 2019 prior to the restaurant's closure in 2020.
He has since managed two Japanese venues, Mimasu and Shobosho. Michael was keen for the opportunity to get back to ‘The Vale’, and brings his fine dining skills, knowledge and experience to the Currant Shed to build on our strong core offering.
Front of House
Restaurant Team
At The Currant Shed, our front of house team are here to invite you in and provide warmth to your exceptional dining experience. With a genuine passion for hospitality, they embody the spirit of our mission statement; to provide a world-class dining experience in an informal, but informed way.
Their technique for hosting is refined and sophisticated, with each team member effortlessly elevating the dining experience, providing attentive and personalised service that exceeds expectations. They take pride in showcasing the chef’s selected ingredients, sourced from nearby farms and producers, and highlight the flavours and traditions of the Fleurieu Peninsula and beyond.
From the moment you step into The Currant Shed, our front of house team members will be there to greet you with a smile, offering warm hospitality and a genuine desire to make your dining experience truly memorable.
Back of House
Restaurant Team
In the heart of The Currant Shed, our kitchen team is a passionate and talented group of culinary craftspeople. They are the driving force behind the delicious and approachable dishes that define The Currant Shed’s dining experience.
The team is composed of highly skilled chefs and cooks who possess a deep appreciation for flavours, innovation, and the finest quality produce.
Together, they bring their culture, expertise, and creativity to every dish, combining local and seasonal produce with techniques that showcase the quality of each individual ingredient.
As a team, they champion the local community by forging strong relationships with nearby farmers and suppliers to source the freshest South Australian seasonal produce. They honour local flavours and traditions, infusing each dish with its own unique story.