Meet Head Chef: John Simpson-Clements

Hailing from the UK, John’s culinary journey began at the age of 19 in a local pub in the picturesque Cotswold, where he quickly discovered his passion for cooking. His early career saw him honing his creativity at some of the region’s Michelin-listed establishments including Burleigh Court and Cowley Manor.

John first arrived in Australian just before Covid spending four months at Leonard’s Mill. during this time, he participated in the Serafino Bushfire Appeal charity dinner, a sold out event that raised vital funds for those affected by the fires. However, the pandemic forced his return to the UK, where he made the most of his time by opening a restaurant as Sous Chef alongside celebrity chef Mike Robinson. This experience cemented his commitment to a farm to table ethos, celebrating locally sourced, seasonal ingredients. During this time John also competed on Professional MasterChef UK (Season 14), making it to the semi-finals and further solidifying his reputation as a chef to watch.

The moment travel restrictions were lifted, John was on the first flight back to Australia, landing in January 2022. He wasted no time, stepping into the role of Head Chef at Callum Hann’s Eleven Restaurant before taking on a brand-new challenge at Icarus. At Icarus, he built a kitchen team from the ground up, and within 6 months, they had earned 2 Chef Hats, a testament to his leadership and culinary vision.

We’re delighted to have John leading our kitchen as Head Chef. Over the past 18 months, John has become an integral part of our team, bringing an ingredient-led approach that celebrates locally sourced produce and the producers behind it. His food philosophy aligns naturally with our own, with a focus on seasonality, quality and a strong connection to our region. Under John’s direction, our restaurant celebrates the very best of the Adelaide Hills through thoughtful, seasonal dishes designed to complement our estate-grown wines.