Barossa native Ryan Edwards has been appointed executive chef of luxury hotel Le Mas.
Edwards himself grew up on a small farming property in the area, which makes the appointment a full-circle moment for the culinary talent.
Prior to joining Le Mas, Edwards spent much of his early career in Far North Queensland and on the Gold Coast before returning to the Barossa to work at Apellation at The Louise for a 10-year stint.
He was later appointed the Director of Cuisine for Artisans of the Barossa, a destination for food and wine, where he spent five years overseeing the venue.
French cuisine will continue to be the focus of Le Mas, with owner Geraldine Frater Wyeth excited to usher in a new chapter.
“Ryan shares our passion for exceptional food where both food and wine seamlessly integrate into culinary creations, and I’m excited by how he’s already elevated our menus and food and wine pairings,” she says.
The chef has launched a chef’s dinner menu, which encompasses four courses.
Guests commence the set menu offering with chips with creme de chevre aux fines herbes before moving onto citrus-cured kingfish with avocado and lime and roast fillet of beef with sauce soubise, jus bordelais, and pommes boulangere.
The experience is finished off on a sweet note with a creme brulee served with strawberries and mulberries.
“I have a deep appreciation for French cooking, recognising its foundational role in cuisine, especially when accompanied by wine appreciation, which is both evident at Le Mas Barossa,” says Edwards.
“My ethos revolves around utilising local, seasonal ingredients, understanding regional culture through food and wine, and mastering the art and science of fermentation and preservation to maximise flavour and nutritional value of every dish that I create.”
Le Mas is open seven days.
