Fabian Lehmann was born and raised in Germany, completing his apprenticeship at Apicus, a Michelin-starred restaurant in an historic family-owned hotel in Bad Zwischenahn.
He moved to Hamburg at the end of his apprenticeship to work at the Grand Elysee, the city’s biggest five-star hotel. His appointment as chef entremetier at Schlosshotel Kronberg, a luxury castle hotel owned by the Prince of Hesse in Frankfurt, was where Lehmann began to work his way through the ‘Brigade de Cuisine’ and find himself in the art of food.
But it was a move to Oslo, Norway, where he truly connected to the food that he loves to make. As chef de partie at Annan Etage in Oslo, Lehmann began to hone his technique. Terje Oro, a former Michelin-starred restaurant, was where Lehmann found the environment to truly celebrate ingredients.
In 2016 Lehmann and his now wife Kayla relocated to her home city of Adelaide where he took on the role of head chef at McLaren Vale’s Maxwell Wines and deepened an appreciation for sustainable local produce. He has built valuable relationships with some of the most reputable producers and farmers across the region and state. Lehmann’s true love for food is evident through his menu where he fuses his passion for simple clean flavour combinations with his technical European cooking style.
