For Tom Boden, being a chef in the McLaren Vale wine region, is a culmination of over 12 years of culinary adventure. The region’s finest produce and deep-rooted supplier relationships add an authentic sense of place to Tom’s creations. It’s a tribute to the land, the people and the flavours that make the region a gastronomic haven.

From the early years training under the esteemed Raymond Blanc, a 2-Michelin-star chef in Oxford, UK, to embracing the vibrant culinary landscapes of India, the Caribbean and Australia, Tom’s journey has been a saga of growth, flavours and influences. Each chapter, each kitchen has shaped Tom’s expertise, resulting in a chef who crafts not just meals, but experiences.

The heart of Tom’s love for cooking lies in the symphony of expression and creativity that it offers. From meticulously organising ingredients to the scientific precision required in the kitchen, the culinary world provides a space where art and science harmonise deliciously. Yet, Tom doesn’t merely confine this passion to a single cuisine.

Venturing overseas, Tom opened his senses to a plethora of cultures, nurturing a diverse culinary repertoire. Cultures melted into his dishes, each ingredient telling a story of its origins. The itch for travel and a penchant for warmer climates led Tom from the UK to places that expanded his horizons, enriching not only his dishes but also his outlook on life.

Amidst this global culinary exploration, Indian cuisine, alongside French and British techniques, remain a testament to the love for all things food and wine.

This love story extends to Tom’s time at Wirra Wirra, where unrelenting energy fuels his creativity. Building a new kitchen and contributing to the growth of Harry’s Deli are chapters in Tom’s story that brim with enthusiasm.