Wayne’s love affair with food began in Cape Town, South Africa. Travelling across continents, and undertaking a raft of functions both in and out of the kitchen whilst honing his craft, he has always lived by the mantra ‘lasting buildings are made from good foundations’ - you have to be good from the bottom up, no exceptions. Working his way through several high profile establishments, his love of local, and most importantly sustainable, produce has gained momentum, and his position at the Currant Shed has allowed this to continue on and shine.
He firmly believes that mutual respect and continual learning shared between suppliers and chefs is the key to delivering outstanding offerings, and that fostering a strong sense of camaraderie continually enhances quality.
Wayne’s overarching belief is simple: “Good food complements good service, and good service complements good food - everyone that we have the privilege of sharing our offering with is a VIP. If we raise the standard for one, we raise it for all, and every dish we put out should represent the passion garnered from each step of the process, from beginning to end.”
Beginning his career in the UK waiting tables and working the kitchens of popular gastro pubs, Ali moved to New Zealand in his mid-20’s and found a flair for bar work, earning the title ‘Mixologist of the Year’ at the Canterbury Hospitality Awards.
Moving to Christchurch’s sister city of Adelaide in 2010, Ali fell in love with the festival state and became immersed in its robust wine culture.
After joining the inaugural Sean’s Kitchen management team in 2014, and helping launch this new, premium dining experience, he was fast-tracked to the position of restaurant manager.
Joining the Currant Shed team in mid-2017, he is now determined to shine a light on this popular Fleurieu establishment.