Our Head Chef, Adrien Morello, is originally from Avignon, a town located in the region of Provence, in the south of France where he completed his apprenticeship nearby in the town of Les Angles in a gastronomic restaurant, La Tonnelle.
He then moved on to work as a Chef de Partie in the restaurant of the prestigious hotel Sofitel Vieux Port in Marseille, on the Mediterranean coast and later at the restaurant of the luxury Hotel Carillon le Brave in Provence, where he completed his exploration of French haute cuisine and developed his expertise in all areas, including the new trends of sous-vide and slow-cooking for meat.
After migrating to Australia, he initially worked in Fremantle and in 2017, commenced working at Black Swan Winery and Restaurant. Adrien brings and delivers to the kitchen team, knowledge and skills in authentic Mediterranean and French cuisine.
His background brings a culture to the kitchen which infiltrates onto the style of the food we serve our customers. His motto on food is to always have fresh produce, produce meals freshly and keep the dishes simple but inviting Adrien continues with the venue being constantly nominated as Gold Plate Finalists and other distinguishing restaurant awards.