Finalists
Rebecca Stubbs
2008 South Australia State Finalist and National Runner Up
Rebecca is currently working as the Executive Chef at The Retreat at Chapel Hill Winery in McLaren Vale, Adelaide.
The highlight of the program for me was...
Meeting the hardworking producers that grow our food and learning about how they operate their businesses. Spending time in such close quarters with other like minded people in the industry was very stimulating for ideas and seeing the direction that the hospitality industry is heading in each of the states. The 2008 Produce trip was such a wonderful and fun experience and it is not something that is usually done whilst working in a normal environment.
I feel that the EAFE program has assisted me in my career because...
The experience I gained and contacts made will continue to be valuable resources as my career continues to develop. This program has opened doors in many areas of hospitality and has increased media exposure for not only myself but also for my employer.
Formerly I was...
The sous chef at Enoteca, Adelaide.
My food philosophy is...
I believe that being a chef it is our responsibility to support sustainable and local industry. Cooking with food that is seasonal and being able to impart knowledge about food is an integral part of this job. It is my aim to try and source the best of local, seasonal ingredients and let them shine in the food that I cook, creating a memorable experience.
My career dream is...
My dream is where I am currently working. I want to help the region evolve and grow this business by making McLaren Vale the premier wine and food district in
