Executive Chef

Born in London Mark commenced his cooking career in Adelaide in 1977. On finishing his training at Regency College he was awarded top honours for his year and went on to work extensively in Australia, Asia and the United Kingdom. A graduate in gastronomy from Adelaide University he has also lectured in wine and food with TAFE SA and Le Cordon Bleu.

During the late 1980’s and early 1990’s Mark oversaw the running of many of Adelaide’s finest kitchens. In 1993 he and his wife Jo-Ann opened the highly successful Pear Tree Cottage restaurant in the Barossa Valley. Immersing himself in the culinary richness of the Barossa he developed a philosophy that sees ingredients sourced from the region as central to his.

In 2005 Mark joined Jim and Helen Carreker in launching Appellation and later that year he was inducted as a Baron of the Barossa for his sustained leadership in developing an awareness of Barossa food produce, founding membership of Food Barossa, early support of the Barossa Farmers Market and his membership of the Barossa culinary team feted as gold medal winners of the 2003 Tasting Australia regional culinary competition.

Head 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 shared philosophy with Executive Chef Mark McNamara that sees ethical eating, low food miles, and the sustainability of food resources as central to good food at any level.

Restaurant Manager

Seeking the calm and quiet of a country life, Peter and his partner moved to the Barossa from Melbourne recently and hit it off with the locals immediately, mostly due to Peter’s friendly nature and natural affiliation with a land and its people.  Studying hotel management in Queensland and with a traineeship under his belt Peter was head-hunted for roles in wine list development as well as serious management roles and training for a number of busy Melbourne food and wine outlets. His most recent post was at La Luna Bistro in Melbourne. A keen gardener and all round nice guy, he loves to cook for his partner Beck and friends imparting his enthusiasm for good wine, food shared and a good laugh. His infectious positive attitude makes him a natural leader for the front of house team.

Sommelier/Assistant Restaurant Manager

A hospitality professional, Cass (as she is affectionately known) joined Appellation in 2008 and has been part of the key front-of-house team ever since. A Barossan local through and through, Cass grew up in the glorious altitudes of the beautiful Eden Valley and helped her parents run the well-known local pub. Her previous roles in the industry have included front-of-house stints at local wineries and restaurants as well as time as a chef at a local bistro. Cass has a passion for all things baked and her delicious home-made treats often keep the restaurant crew energised for service. Naturally curious and studious by nature, Cass has a number of educational achievements under her belt including a Court of Master Sommeliers wine certificate, WSET certificate and currently studies Business Management when she’s not squirreling about in Appellation’s 500-strong wine cellar.