The Appellation team

Ryan Edwards Ryan Edwards

Executive Chef

Ryan grew up on a small mixed farm just outside Lyndoch, here in the Barossa Valley. He has a genuine connection to the land and a love of real food and food traditions. Originally studying engineering, he then switched in his final year to a career that had become his passion and went on to complete a cookery apprenticeship.  He continued to broaden his experience through working in deluxe resorts in far North Queensland and the Gold Coast before returning to the Barossa in 2004 eventually joining the team at Appellation in 2008.

He brings to the team a positive, nurturing, can-do attitude, and his hands on approach to maintaining old food ways can be clearly seen in his passion for brewing, baking and generally following a philosophy that sees ethical eating, low food miles, and the sustainability of food resources as central to good food at any level.

Jamie Wall Jamie Wall

Head Chef

Being a total motor enthusiast, it is fitting that Jamie started cooking to pay for his first car, washing dishes and dressing pizzas on weekends and school holidays. But as fate would have it, he got the cooking bug and sealed his future with a National win for pizza making at only 17 years old. Jamie’s rise to the top is a story we are really proud of as he is one of the original Appellation kitchen crew, starting his apprenticeship here 9 years ago. Jamie continues to love what he does and his most notable career highlight in his words “working with Peter Gilmore was pretty darn cool!”.

And if he was stuck on a deserted island what would he take? “My gorgeous wife (naturally), my minis (he got his first faithful when he was 14 and still shows it) for something to do, and potatoes. I love potatoes! I would be extra happy if there were wild pigs, that would make the island wonderful”.

Other than cooking and cars he’s also really into wine, but not all at once. Jamie is often referred to as ‘chef de builder’ as he’s very mechanically minded, thinking like an engineer, always building and creating. And our taste buds are all the better for it…