Brisbane-born Sexton was introduced to an array of fantastic local produce and native ingredients when they started cooking in a family friend’s Thai restaurant. A devotion to supporting local growers and makers quickly followed.
After rocking the pans in a senior position at Stokehouse Q, nerding out as a cheese judge for the Queensland Dairy awards, working at jamon-flavoured Alba Bar & Deli and champagne vault Cru Bar & Cellar, Sexton felt a post covid sea change was well overdue.
Since relocating to Adelaide Sexton has taken the reins as head chef at community-focused wine bar Good Gilbert. To mirror its extensive wine list and beverage offer the menu is honest and welcoming while being anchored in Basque Country.
Sexton has since joined the Big Easy Group to join the likes of some of Adelaide’s favourite venues (Anchovy Bandit, Bandit Pizza and Wine, Nola to name a few) and will be unveiling a new project in mid May 2023.
