Chef

The Executive Chef at The Retreat is Rebecca Stubbs.

Rebecca brings a wealth of experience to Chapel Hill having cooked for three years with highly awarded chef Le Tu Thai at the Bridgewater Mill, Ann Oliver, Enoteca and most recently at Chloe’s with the 2009 South Australian chef of the Year, Johnny Triscari.

In 2008 Rebecca won the South Australian Lexus Young Chef of the Year and finished runner up in the national competition. As a result she gained the enviable experience of cooking with Luke Mangan at his Salt restaurant in Tokyo. The following year she assisted world renowned Thai food expert, David Thompson, at his only South Australian dinner.

Joining Chapel Hill provides Rebecca the opportunity to pursue and develop her passion for food and wine.