Clare Falzon is the quiet achiever who has just stepped up into the Executive Chef role at the acclaimed Hentley Farm Restaurant.

Ahead of the Masters Apprentices event we ducked into her beautiful kitchen for a quick chat about defining her career and what drew her into the wonderful world of hospitality.

Did you always feel connected to food? Is this what you pictured yourself doing?

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Growing up there was a strong emphasis on the importance of a good food experience, which grew into a want to create these experiences for others. So I guess youu could say, yes! I did always picture myself making a career in the kitchen.

You’ve recently been promoted into the Executive Chef role at Hentley Farm following the departure of Lachlan Colwill. Has he been an influence on your career?

Lachlan quickly became a mentor to me, and in the three years I was fortunate enough to work with him, I learnt everything I know about running a restaurant from his example and vision.

Can you tell us about a pivotal moment in your career?

Reaching the Top 11 in the Appetite for Excellence Competition 2019. I was also named as a Gault & Millau Young Chef of the Year Finalist

What does the future of Barossa look like to you?

My vision for the future is to participate and watch the Barossa nuture and grow the immense food and wine opportunities we have, while supporting the community of producers and sharing our stories and creativity with others.


You can catch Clare as part of the chef team at Masters Apprentices, a Tasting Australia event Sunday 2 May 2021.

Yesterday’s apprentices > Today’s mentors > Tomorrow’s masters.

5 courses + 10 wines delivered through the eyes of 6 chefs + 10 winemakers destined to make their mark, leading the next generation of Barossa food and wine.

Tickets $155pp – tastingaustralia.com.au