Cameron Ahl

For Cameron Ahl, food has always been about more than just what is on the plate-it's about the story behind it. With both of his grandparents working as chefs, his passion for cooking started early. Cameron spent countless hours in the kitchen with his grandmother, where he first discovered the joy of creating something from scratch and sharing it with others. This early passion led him to pursue a career in the industry, beginning with a school-based apprenticeship while still in high school. By the time he graduated, he was already a second­ year apprentice, eager to continue honing his craft.

Cameron's journey has taken him through some of South Australia's most celebrated kitchens. In 2016 he joined Penfolds Magill Estate, working under Chef Scott Huggins­ starting as Chef de Partie and working his way up to Sous Chef. He then further refined his skills as Sous Chef at d'Arenberg Cube, where he played a key role in one of the state's most innovative fine dining programs, followed by time at Leigh Street Wine Room, where he embraced a more intimate and produce-driven approach to cooking.

His dedication to authenticity and storytelling even led him to consulting work for several local restaurants and the ABC, where he contributed to the production of the television series Aftertaste. These experiences reinforced his belief that the best food comes from strong relationships-with farmers, producers, and the team in the kitchen.

Cameron joined The Lane Vineyard as Senior Sous Chef in 2020, working alongside Tom Robinson and playing a key role in the relaunch of the restaurant. He has been instrumental in crafting an experience that is deeply connected to the winery, the region's exceptional produce, and the immersive dining philosophy that defines The Lane. Now, as Head Chef, he continues to build on this foundation, shaping menus that celebrate sustainability, seasonality, and a true sense of place.

At his core, Cameron believes great food is about more than just flavour-it's about connection. Whether mentoring his team, collaborating with local producers, or engaging with diners, his approach is built on respect for ingredients, people, and the experience of sharing a meal. Now leading the kitchen at The Lane, he continues to push South Australian cuisine forward with a focus on sustainability, innovation, and a deep love for his craft.