Wayne Leeson’s return to The Currant Shed as Executive Chef marks an exciting new chapter in the restaurant’s history.
After a 12-month sabbatical, Leeson, born in Johannesburg, South Africa, brings back a wealth of experience and a unique approach to food that’s been influenced by his remarkable journey in the culinary world.
Leeson’s path to becoming a chef was unconventional. Initially, he harbored dreams of becoming a psychologist, a pilot, or exploring the world.
“I never wanted to be a chef, I had aspirations of being either a psychologist, pilot or go traveling to figure out what I wanted to do. I wanted to learn how to cook but that was more personal than professional.”
“When I had finished school, the owner [Peter Ahern]…offered me the opportunity to do a food and beverage course, the only costs for me was covering their cost of exam fees…I was placed was washing dishes…he expressed to me the importance of understanding how things work from bottom to top.”
“Once I had succeeded in all the sections he took the time to show me how to run his business. I saw it run when we were making little money and I saw it run when we were making a lot, there was a stark differences and such valuable lessons which I am very grateful for.”
“What I took from my training was that lasting buildings come from strong foundations.”
“To be honest even at an exec level and all along my journey I have never stopped learning, the best thing about this industry is that it is ever changing and evolving at a rate quicker than most leaving me at the top of my game but constantly a pupil.”
“Months later I moved to the larder/ entrée section, that’s where I fell in love with my trade keeping up with the pressure made me feel more alive and in essence I became a junky for the rush of service to ensure that everything was perfect.”
Leeson’s stint at the prestigious Singita in the Kruger National Park stands out as a defining period. There, he was tasked with cooking for a maximum of 30 guests daily, offering everything from morning tea to fine dining in the bush.
These experiences taught him humility in cooking and the ability to deliver exceptional meals in the most challenging environments.
“I actually learnt how to cook fried eggs properly by an African mama over an open fire, surrounded by wildlife, hippos were in the river and baboons in the trees just chanting away. It’s not that easy to cook multiple perfect sunny side up egg in a short amount of time even with perfect conditions like a normal gas stove. It definitely gave me humility in cooking.”
His passion for cooking led him to a career that has taken him around the world, culminating in his love affair with South Australia’s Fleurieu Peninsula. “The quality produce here makes my job a dream. It’s hard not to be inspired by such a beautiful place,” he enthuses.
The camaraderie among chefs, restaurateurs, farmers, and producers in the area, even among competitors, is unparalleled, enriching the culinary landscape.
Returning to The Currant Shed, Leeson is guided by his beliefs that “One team, one dream” and “Lasting buildings are built from strong foundations.” His vision is to treat everyone as a VIP, raising standards across the board and contributing to the unique dining experience that The Currant Shed is known for.
With Leeson at the helm, guests can look forward to innovative and inspired dishes that reflect his global journey and deep respect for local produce, all set against the stunning backdrop of the Fleurieu Peninsula.
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