Clare Falzon

Clare is the owner and chef of the young Barossan restaurant, staġuni. An intimate, farmhouse-style restaurant in an old schoolhouse, the space incorporates influences from their time spent in Europe and the Middle East, and puts a strong emphasis on their Maltese heritage. With a focus on authenticity, creativity, and community, staġuni celebrates a sense of place, while having a keen focus on facilitating experiences that celebrate the connections people form through food. 

staġuni’s opening comes off the back of a year in which Falzon spent time away from the traditionalism of a restaurant kitchen. Intent on resting and learning, Falzon traveled Australia, labrador alongside. When they were working, Falzon sought out opportunities in regional communities, the most influential being their time working under Annie Smithers at Du Fermier in Trentham, VIC, as well as running a small ‘restaurant’ out of Bellwether cellar door in South Australia’s Coonawarra. 

Originally from Sydney, Falzon grew up spending time between the Central Coast and with family both in the city’s inner west and western suburbs. Food played a significant part in their upbringing, stemming from their parents’ love and curiosity around adventure and food, and their paternal family’s Maltese culture and pride. 

Falzon’s career in hospitality began with washing dishes at 15, and after completing their apprenticeship, they combined their other love of travel and started exploring the world, eventually landing in London and Amsterdam. 

In London, Falzon recognised the depth of intricacy that food could offer and the wide world of produce and dishes not yet experienced, as well as an introduction to an elevated level of precision and discipline. Not ready to return home, a move to Amsterdam saw Falzon work at Bussia, which has been a great influence on their idea of comfortable elevated dining and offered their first example of restaurants working directly with producers and foragers.    

On return to Sydney, they fell into a position at the well-loved Nomad in Surry Hills. While working under the leadership of Jacqui Challinor, they were given the freedom to explore and develop their own cooking style. Falzon credits Nomad as where they first started to develop their identity as a chef and considers Jacqui a good friend and mentor to this day. It was at Nomad that Falzon’s interest in building connections with those who grow and raise our food was sparked.    In 2018 Falzon applied on a whim to Hentley Farm Restaurant, landing the position as sous chef. It was here Falzon found exactly what they were seeking: a community which supported and championed each other, offering exceptionally high-quality produce. Within the year they progressed to head chef, and in 2020 they stepped into the role of executive chef, taking control of Hentley Farm Restaurant.   

Proud to now call South Australia home, Falzon passionately champions some of the state’s best and most respected producers and treats their produce with the utmost respect to create an experience in which each ingredient shines in its own light.