Robin’s kitchen philosophy fits effortlessly with that of Artisans of Barossa. It is based on minimal food wastage, and he is passionate about seasonal vegetables. Remarkably, it was a vegan dish that saw Robin become a new star in the culinary scene.

 Artisans of Barossa_Essen_Head Chef_Robin Wagner


Robin’s career started in 2014 after successfully finishing his three-year apprenticeship. From there, he worked at Villa Merton and restaurant Vendôme. And as Robin said, “These two opportunities allowed me to grow and develop my skills and ensured I had the foundation to thrive in my career.”

Robin comes to Artisans of Barossa from the prestigious Magill Estate Restaurant in Adelaide, having spent four years as Sous Chef working under Head Chef Scott Huggins. Highly qualified and experienced in the hospitality industry, Robin has an extensive background in fine dining in several Michelin Star restaurants in Germany and hatted restaurants in Australia.

 His clever and considered dish of smoked celeriac with granny smith apple and crisp taro was the dish of the day, with the judges singing his praises. “I love that I won with a vegan dish. I love vegan food and thinking outside the box. And I can make the most of the ingredients, meaning less wastage,” Robin said.

With a passion for travel, Robin set out for Australia in January 2017, landing directly in Sydney. Here, he worked at Sepia on Sussex Street before accepting a position at Lakehouse in Daylesford, Victoria, a two-hatted restaurant on a five-acre farm.

From Lakehouse, he moved to Magill Estate in Adelaide, where he spent four years cheffing with one of South Australia’s most prestigious kitchens and restaurants.

Robin is excited about his next challenge and sees Barossa, the place, as a strength. “It’s advantageous to work with a seasonal, regional menu. Each season has a purpose, and cheffing is about making dishes that showcase local produce. Going one step further, I am excited to work with the micro seasons of Barossa,” Robin expressed.

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