Owen Andrews, Events Executive Chef at Seppeltsfield, specializes in crafting exceptional culinary experiences for weddings, corporate functions, and private events within the estate's historic venues. He revitalizes traditional food culture by recommissioning the estate's old Smokehaus to prepare smoked butters, bacon, and salt, and aging prosciutto in wine cellars. His career includes working with culinary icons Marco Pierre White and Rosemary Shrager, and cooking for MasterChef Australia judges. As a member of the Chaîne des Rôtisseurs, Owen's innovative approach incorporates local ingredients like pickled palm tree dates and wild fennel.
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