Fabian was born and raised in Germany where he completed his apprenticeship at Apicus, a Michelin restaurant in an historic family-owned hotel in Bad Zwischenahn.

He moved to Hamburg at the end of his apprenticeship to work at the Grand Elysee, the city’s biggest five-star hotel. His appointment as Chef Entremetier at Schlosshotel Kronberg, a luxury castle hotel owned by the Prince of Hessen in Frankfurt, was where Fabian began to work his way through the ‘Brigade de Cuisine’ and find himself in the art of food.

However, it was Fabians move to Oslo, Norway where he truly connected to the food that he loves to make. As Chef de Partie at Annan Etage in Oslo Fabian began to hone his technique yet Terje Oro, a former Michelin restaurant was where Fabian found the environment to truly hero the ingredients.

In 2016 Fabian and his now wife Kayla relocated to her home city of Adelaide where Fabian took on the role of Head Chef at McLaren Vale’s Maxwell Wines. Here is where Fabians true appreciation for sustainable local produce continued to grow. He has built valuable relationships with some of the most reputable producers and farmers across the region and state. His true love for food is evident through his menu where he combines his passion for simple clean flavour combinations with his technical European cooking style.