Local Barossa Chef Vincenzo "Vince" Trotta, currently Chef at Chateau Tanunda, Barossa Valley, Australia, has long championed the use of local produce with a view toward sustainability and quality. Having studied at Regency Park Catering College in South Australia, and then accepting a position at Mount Lofty House as Australia’s youngest Executive Chef, he has shown that with hard work and consistency, marvelous menus and creations can be presented. He also took the opportunity to be Chef aboard “Rodney Fox Great White Shark Expeditions.”
Taking his calling to Sydney in 1992, he made his mark on the local food scene at Bar Ravesi and Rogues Streetons, was selected as one of the top 25 young chefs in 1998, and won Sydney’s Best Pizza award for that year, in his Bondi Restaurant Biboteca.
Moving back to his ancestral home Adelaide in 2000 with his young family and having worked with local food icons Maggie Beer and Cheong Liew, he became Executive Chef with Accor Novotel Barossa Valley. During this time, he took the opportunity to cook as Guest Chef of the South Australian Government, abroad, with The Grand Formosa Regent, Taiwan, Taipei, and The Hong Kong Jockey Club, Happy Valley, Hong Kong.
In 1999, from his own restaurant, Salter’s, in Angaston, he travelled to France and was Guest Chef at Vinexpo ’99, making creations and cooking in Bordeaux and Champagne in France, for Foster’s wine group.
Vince was Executive Chef at the South Australian Premiers’ Federation Feast Dinner, 2001, leading a team of local food icons and heroes.
Vince has presented “New Australian Food” throughout his career, borrowing from his Italian heritage, and reflecting the Asian influence in modern Australia, always using fresh local produce. The Barossa Valley has created the opportunity to find a home for these talents at Chateau Tanunda.