Our Head Chef, Matthew Inkley has over 20 years’ experience in the Hospitality Industry, with the past 3 years spent creating specialty dishes specialising in indigenous ingredients as part of the Culshaw’s Restaurant team. Prior to joining the Culshaw’s Restaurant team, Matthew spent time growing his knowledge at International Hotels and iconic Adelaide restaurants.
Matthew has travelled to various parts of the world to learn about the many flavours and styles of cuisines that these Countries are renowned for, with a keen interest in German and Spanish cuisines based on his family background. Matthew’s recent challenge of using native indigenous Australian ingredients and combining these with his existing knowledge has seen our team create some outstanding dishes that showcase the best of what South Australia has to offer.
Scott Heher has worked in the industry for over 15 years. He has taken his culinary inspiration from travel and his love of food. With experience in hotels, restaurants and resorts, Scott has developed a philosophy of local, sustainable and well-presented food.