The People


Head Chef


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.”



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.