Jack Ingram was brought up in Dorset, England – a place of fine food and fantastic produce. He started working when he was 13 as kitchen porter. Jacks passion for food developed therein as did his desire to grow and mature as a chef. From then he trained at some of the best Michelin starred restaurants in the UK like Le Champignon Sauvage and Lygon Arms Hotel.
Jack moved to Melbourne in 2010 and worked with Shannon Bennett at the highly acclaimed Vue de monde, finishing up as Chef De Cuisine at Bistro Vue, which is the sister restaurant to Vue de monde.
In 2015 the opportunity came to come to Kangaroo Island and Southern Ocean Lodge as Executive Chef. During this time Jack made many friends and connections with producers and growers within the island and South Australia and fell in love with the passion and quality produced in this region. When the opportunity arose to open his own restaurant Sunset Food and Wine, he knew it was a dream come true to be able to cook and showcase what South Australia has to offer.
Since the current global pandemic Jack have taken over the kitchen at the iconic Jolleys Boathouse restaurant in Adelaide CBD.