Meet Adam,
Head Chef at Shaw Estate
Meet Adam, a Canberra local whose culinary journey has taken him from apprenticeships at home to kitchens in London, and back again.
With experience spanning beloved local institutions and international dining rooms, Adam brings a mix of classic technique, global inspiration, and a love of local produce to the estate. In this Q&A, he shares his favourite dishes, food philosophies, and the simple pleasures that keep him inspired in the kitchen.
Tell us a bit about yourself.
My name is Adam, I am the head chef at Shaw Estate. I grew up in Canberra, did my apprenticeship under Keaton McDonnell at Pulp Kitchen, Ainsle. I finished my apprenticeship and moved to London for 4.5 years working for a chef named Robin Gill. I came back thanks to covid and worked at Temporada, Aubergine and most recently was the head chef the whole time Miss Van’s was open before it closed last year.
What is your favourite dish at Shaw Estate?
My favorite dish at Shaw is the Beef Carpaccio. We use Wagyu tenderloin which melts in your mouth, that is topped with rocket, salt, pepper, parmesan, local olive oil and Cipriani sauce. You can’t be the classics!
Where do you get inspiration for new menus from?
I source my inspiration from my travels in Italy, the food I love to eat and my time in London.
What are your favourite restaurants in Australia?
My favorites would have to be Porcine and Bar Copain’s in Sydney. Great food, wine, and service.
What is so good about local produce?
Local produce is great because it supports our local community, we use what is in season and it reduces our food miles, which is great for our planet!
What is your favourite food?
My favourite food would be any form of Asian cuisine. Its quick, cheap, and always full of flavour.
If you had 15 minutes to prepare, and five ingredients to whip up dinner, what would you make?
I would make a simple stir fry. Oyster and soy sauce, ginger, garlic, and some veg on top of some noodles goes so far!
What is your pet hate in restaurants?
My pet hate in restaurants is inattentive staff and over complicated menu’s
What one cooking implement couldn’t you do without?
A barbeque or charcoal pit. They have so many uses apart from steaks and the flavour can’t be matched!
Adam’s passion, creativity, and respect for local produce shape every plate at Shaw Estate. From refined classics to globally inspired flavours, his craft defines the dining experience and brings the estate’s culinary vision to life.
Would you make a great part of tour team?