Anthony Cresp

Born and raised in Renmark, Anthony began his culinary career at age 15 as a kitchenhand at Hotel Renmark. He moved to Adelaide after completing high school to train at Regency TAFE. 

At 23, he became Head Chef of the Adelaide Hills institution the Lobethal Bierhaus and followed his time there at the helm of The Lady Daly in Hindmarsh. 

Reaching a fork in the road with his hospitality career, Cresp applied for a position at Topiary. Working under the highly acclaimed Kane Pollard reignited and reshaped his passion, learning the importance of fresh, seasonal, local produce and artisanal techniques rarely taught at culinary institutions. It was here that he also learnt the importance of storytelling within food, delivering customers an experience rather than just a meal. 

After receiving a call from his old colleague, Hugh Hazelwood (Executive Chef of Hotel Renmark), Cresp returned to where it all began at Hotel Renmark and has continued his desire for local, seasonal produce in the celebrated Temperance Restaurant. Looking to highlight the best Riverland food and wine, Temperance has quickly become a drawcard for both locals and tourists alike.