Welcome to our New Executive Chef Colin Anderson

With the same warmth and appreciation that  Cullen Wines farewell former Executive Chef Dave Hull, who was responsible for showcasing biodynamic fare and Cullen Wines to its finest, we welcome new Executive Chef Colin Anderson, to lead the kitchen team.

Colin originally hails from Scotland, where he first developed his love of cooking and his passion for utilising quality local produce. After honing his trade in Scotland, he moved to London where he worked as a Sous chef under Paul Walsh at 28-50, before being recommended for 3 Michelin starred Restaurant Gordon Ramsay. Colin went on to help Jason Atherton’s City Social achieve its own Michelin star after just five months.

Colin followed his passion for Australian food and spent a month with Voyager Estate, where he fell in love with Margaret River. In January 2015 he relocated to take up a role as Senior Sous chef at Peter Gilmore’s Quay in Sydney.

When the opportunity came to become Executive Chef at Cullen, Colin was quick to respond. He was already familiar with Cullen Wines from Quay, and was excited at the prospect of furthering his fascination with Australian fare and exploring the art of food and wine matching with the exceptional wines at Cullen, and taking advantage of the opportunity to work with great organic and biodynamic produce.

“The prospect of working with Jamie and Matt in the biodynamic garden, and the experienced team in the Cullen kitchen is very exciting,’ Colin says. ‘Having worked alongside some amazing chefs, I am very excited about the opportunity to present my own menu for the first time.’

Colin sees enormous future potential for the Cullen Restaurant. “Cullen Wines provide a unique opportunity for me to explore a range of exciting dishes featuring the produce available direct from the Cullen gardens. Working closely with both Matt and Jamie in the garden is a real inspiration,” he says. “I am super-excited about the way forward for the Cullen Restaurant and I see no limit to where we can take the menu from here.”