Michelin Guide South Australia: What Chefs Expect

Chefs from Luma, Africola, Anvers, Maxwell Wines and Tunki tell The Staff Canteen what they expect from the first Michelin Guide ceremony in Australia, and whether a Chef Hat will become a Michelin star.

Chefs and producers across South Australia have welcomed the Michelin Guide's arrival, though questions still remain on whether the Australian Good Food Guide (AGFG) Chef Hats will convert into Michelin stars. The very first Australian Michelin ceremony will take place at the Adelaide Convention Centre on Wednesday, 14 October 2026.

The Staff Canteen spoke with some of the top chefs in South Australia ahead of the ceremony to get their thoughts on Michelin arriving in South Australia and what it means for their state and their country's food scene. The chefs we spoke with are:

Hugh Hazelwood, executive chef at Luma Restaurant in Adelaide

Duncan Welgemoed, chef patron at Africola in Adelaide

Connor Bishop, executive chef at Anvers Wines in Kangarilla

Fabian Lehmann, executive chef at Maxwell Restaurant in McLaren Vale

Krish Dutt, executive chef at Tunki Ceviche & Woodfire Grill at The Lakes Hotel in West Lakes

For everything you need to know ahead of Michelin arriving in SA, click here.

Connor Bishop and Anvers Wines are hoping for success at the first Michelin ceremony in Australia

A reason for talent to stay

South Australia is the first Australian destination to be covered by the Michelin Guide, and Duncan said the state had earned the move: "Honestly? About time. It’s something a lot of us in South Australia have been working towards and for years the answer from the national level was 'not yet'. South Australia had the guts to back itself and do it and I love that.

"For decades our best young cooks have packed up and gone to London, Copenhagen or Tokyo to work somewhere that 'counts'. Now there’s a reason to stay and a reason for talent to come here."

Krish, who has worked in Michelin-starred kitchens and cooked privately for the Jordanian royal family, agreed the guide was overdue. He said: "It’s a massive moment for the Australian dining scene and long overdue. Australia has maintained a world-class food culture for decades, driven by exceptional local produce, diverse multicultural influences, and incredible culinary talent. Having global validation from Michelin puts a bright spotlight on what we do here and elevates our industry on the world stage."

Hugh, who is executive chef at Luma, said the guide was something he had missed: "There were three things I missed when leaving the UK: pubs, football and Michelin, not always in that order. I was over the moon when I heard the guide was coming to South Australia. It was like the stars aligned. This move really puts SA on the world stage."

Connor described his reaction as "pure excitement", calling the guide an opportunity for South Australian food and wine to be platformed. Fabian said it was "fantastic for Australian hospitality" and would help put the state "on the culinary world map".

Will Chef Hats Translate to michelin stars?

One of the biggest questions on everybody's minds is whether Chef Hats will translate to Michelin stars. Most of the chefs think it won't be that straightforward. Fabian thinks there will be crossover, but no guarantee of stars.

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He said: "I don’t think having Chef Hats automatically means a restaurant will receive Michelin stars. They are different systems with their own criteria and philosophies. It will be really interesting to see how the Michelin inspectors assess Australian restaurants and what they ultimately recognise."

Hugh drew a comparison with the UK, saying Michelin and AGFG are both respected guides that will see things differently, "such as Michelin and the AA do in the UK".

Duncan pointed to what Michelin says it assesses, while still acknowledging how important and valuable hats are. He said: "A few places that score well locally because of the whole experience might not translate and there could be a couple of smaller spots nobody saw coming. That’s half the fun. Whatever happens, a hat is still a hat. It doesn’t take anything away from the work people have put in."

Krish was the most confident. Asked whether hatted restaurants would pick up stars, he said: ‘Absolutely. While the Good Food Guide’s Hat system and Michelin have slightly different criteria and global benchmarks, the core fundamentals—mastery of technique, depth of flavor, consistency, and a distinct culinary identity—are identical. The top-tier multi-Hat venues across the state are operating at a level that easily translates to Michelin star standards."

Connor said it will be "interesting to see if Chef Hats translate to Michelin Stars". His Anvers restaurant debuted in the 2026 AGFG awards on 17 points and won three Chef Hats. Since then, the team has stayed focused on provenance, intention and consistency. He said: "We are looking forward to celebrating the announcements (regardless of the outcome for Anvers)!"

Fabian Lehmann at Maxwell — Maxwell Wines, run by executive chef Fabian Lehmann, is one of the big names to watch in the ceremony

Whcih Restaurants will win stars?

So who will take home the accolades at the first Michelin ceremony in Australia? Asked which South Australian restaurants could do well, Duncan said: ‘I’m not going to play inspector but there’s a lot to be proud of. Penfolds Magill Estate has been at the top of the tree for a long time. Justin James at Aptos is cooking with a real point of view. Restaurant Botanic, Arkhe and Maxwell are both at the top of their game and Karena Armstrong at Salopian Inn, who I also feel is a great candidate for the new mindful voices category.’

Justin James opened Restaurant Aptos in Stirling in May 2026 after leaving Restaurant Botanic, with both restaurants showing potential for stars. Maxwell, run by executive chef Fabian, is a popular choice amongst chefs. Hugh also expects Maxwell to lead the way, describing Fabian as someone who "continually grows and evolves".

Fabian himself is excited at the prospect of the awards. He said: "Anything that brings more attention to Australian food, wine and hospitality is a positive thing for the industry. South Australia has an enormous amount to offer, particularly with our wine regions and the quality of our produce and talent in the industry."

Duncan added: "Alanna Sapwell at Esmay is right up there too with her beautifully refined city dining. Then you’ve got the Barossa, with LVN, Staguni, Fino Seppeltsfield and plenty more who’ve quietly been doing it properly for years."

He also backed the more casual end of the market, saying: ‘Don’t sleep on the casual end. Places like Golden Boy and Osteria Oggi are exactly what Bib Gourmand is designed for. Some of the best eating in (Adelaide) is at the neighbourhood level.’

Krish said: "South Australia’s dining landscape is in a phenomenal position right now—our proximity to world-class wine regions, fresh seafood, and outstanding local producers gives chefs a unique canvas. My bet would be Hentley Farm! My personal favourite."

Connor and Hugh are also fans of The Little Rickshaw. Connor said: "There are so many dedicated people in the South Australian food industry it is hard to narrow it down! Personally I hope that the consistency of some of our established regional venues get a nod - teams working with local produce and turning out delicious dishes day after day, year after year. I’m a huge fan of The Little Rickshaw in Aldinga."

What happens next

The chefs were all proud of the announcement that Michelin is arriving in South Australia. Duncan said: "Mate, it’s already here! South Australia is the first state in the country to get the guide and I couldn’t be prouder of that. We didn’t wait for Sydney or Melbourne to go first. The whole industry here is buzzing and to be honest a little nervous too, which is healthy."

Connor said: "I’m confident that there will be a rolling positive impact for food, wine and tourism in our beautiful state as a result."

Krish was equally delighted. He said: "I’m genuinely thrilled. Starting the guide right here in South Australia is a huge nod to our local food and beverage ecosystem. Seeing it land on home soil gives the entire hospitality community—from young chefs in the kitchen to established restaurateurs—a new pinnacle to aim for. I can’t wait to watch how it shapes the future of Australian gastronomy."

Asked whether he would like to see Michelin reach other Australian states, Hugh said it was a question for "a crystal ball", not him.

Duncan would like to see a national rollout. He said: "I’d love to see it roll out nationally eventually because Australian food deserves to be on that global map. But for now it’s our turn, and I reckon we’ll show everyone why they picked us."

The Michelin Guide ceremony takes place on Wednesday 14 October 2026 at the Adelaide Convention Centre. Full coverage is on The Staff Canteen’s Michelin Guide Australia hub.