Cullen Wines are delighted to welcome one the newest members to our team, Executive Chef Iain Robertson. Iain comes to Cullen Wines with more than 17 years of experience from some of the finest restaurants in WA. Since 2004 Iain has made the beautiful South West of WA his home, and there’s very little of the local fare and suppliers that he has not sampled, prepared and presented, with stunning results and to rave reviews.
For six years Iain worked at Xanadu Wines in Margaret River, first as Sous Chef, and then as Executive Chef, where his list of awards and accolades is as long as it is impressive, including six Gold Plate Awards.
Combine Iain’s passion for South West fare, his time spent indulging his love of Italian cooking in Tuscany, his professional knowledge of fine wine, his creative flair, with access to the extraordinary biodynamic produce at the Cullen Estate, and it’s a match made in heaven. As well as experimenting foraging and growing his own edible garden, Iain loves to innovate with refreshing combinations of flavours and promises to deliver meals that are a perfect complement to Cullen’s exceptional biodynamic wines. Whether it be Modern Australian, Asian or Italian inspired, Iain’s menus are an exciting addition to Cullen Wines.
“I’m very excited at the prospect of embracing Cullen’s organic & biodynamic philosophies and creating dishes inspired by the produce from the vineyards’ biodynamic gardens.”