About Feast Barossa

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Daniel Murphy is a Barossa Valley–born chef with a strong connection to South Australian produce, regional wine culture, and seasonal cooking. With more than 20 years in hospitality, he’s built a reputation for creating thoughtful, approachable dishes that celebrate the Barossa’s local growers, farmers, and artisan producers, while keeping food relaxed, generous, and full of flavour.

Over the years, Murphy has worked at some of South Australia’s best-known dining destinations, including Fino Seppeltsfield, Appellation, St Hugo Restaurant, and Jolleys Boathouse. In 2018, he became Executive Chef of Appellation at The Louise, where he continued to champion contemporary regional cuisine paired with premium Barossa wines. Most recently, he returned to Fino Seppeltsfield as Head Chef, bringing his passion for seasonal cooking and regional hospitality back to the heart of the Barossa.

Aaron Hutton is a hospitality professional originally from the Isle of Wight, England, who has built his career around creating welcoming, memorable dining experiences. Known for his approachable nature and genuine passion for hospitality, Aaron brings a calm, personable style to front-of-house leadership and enjoys building strong connections with both guests and teams.

Throughout his career, he has managed a range of well-known venues across Australia, including The Cafe at The Grounds of Alexandria, multiple venues within the Sam Prince Hospitality Group, Mejico and Indu. He later took on the role of Restaurant Manager at Fino Seppeltsfield, where he focused on warm service, great food and wine, and creating experiences that feel both relaxed and memorable.