Chef Daniel Murphy is a born and bred Barossan, with over 15 years-experience, having refined his culinary expertise working for some of South Australia’s leading restaurants.
With a passion for showcasing local produce, his focus is on simple dishes that respect ingredients, in order to interpret the location best. Murphy honed his skills in the kitchens of the award winning Appellation at The Louise, St Hugo and Eleven.
Murphy has now returned to the Barossa to lead the team as Head Chef at FINO Seppeltsfield in the Barossa Valley. In 2023 FINO Seppeltsfield was cited as a top 10 South Australian restaurant in the Gourmet Traveller Annual Restaurant Guide just one year after his return.
His food philosophy compliments FINO’s approach of progressive regional dining with a focus on produce and its provenance, the importance of connection to the region, its culture and its customers
