Jack Ingram was brought up in Dorset, England – a place of fine food and fantastic produce. He first started working in kitchens when he was 13 as a kitchen hand, developing his passion for food and desire to become a chef. From there Ingram trained at some of the best Michelin-starred restaurants in the UK, including Le Champignon Sauvage and Lygon Arms Hotel.
In 2010 Ingram moved to Melbourne where he worked with Shannon Bennett at the highly acclaimed Vue de monde, finishing up as chef de cuisine at Bistro Vue, the fine diner’s sister restaurant.
In 2015 an opportunity came for Ingram to move to Kangaroo Island as executive chef of Southern Ocean Lodge. During this time he made connections with producers and growers across the island, falling in love with the passion and quality produced in this region. He went on to open his own restaurant, Sunset Food and Wine, which showcases the best that South Australia has to offer.
