The Uraidla Hotel has long held its own as a vibrant Adelaide Hills landmark – a quirky, brewery-backed pub with an enviable garden, strong community heartbeat, and a loyal weekend crowd willing to make the winding climb for a pint in the sunshine and good live music. Now, it adds another impressive layer to its offering, and he comes with some serious credentials.
The hotel has welcomed a new Executive Chef, Jin Choi, stepping into the role after Anna Kittel’s decade-long run pioneering the venue’s much-loved kitchen.
“Jin brings a high level of experience and professionalism that we felt suited our venue as we move into a new era of food and wine offerings,” shares owner and proprietor Julie Peter. “He leads with a calm confidence that’s lifted the whole kitchen.”
Jin is the acclaimed chef who led Mount Lofty House’s Hardy’s Verandah Restaurant to three-hat fame, and even appeared on season 10 of Masterchef Australia. His resume spans Momofuku Seibo, Magill Estate, The Bridge Room and even Noma Australia.
“People ask if it’s a step back,” he smiles. “It’s not. It’s a different kind of excitement. I’ve never worked in a pub before, so for me this is a new chance to take everything I know about high-end dining and use my skills in a different way.”
After settling in the Hills and starting a family, the change of pace felt right. The same laid-back charm that herds weekenders to the Uraidla in masses also won him over.
“It’s not a ‘pokies pub,’ he says. “It’s unique. Families come here, kids run in the garden, people sit in the glass room watching the hills change colour. The atmosphere is already beautiful, and I wanted to be a part of it.”
Jin isn’t reinventing pub food into tiny plated art pieces, but he is applying meticulous attention to every detail. Stocks simmered overnight, sauces from scratch, native herbs smoked over charcoal in the Josper, and bread arriving fresh each morning from the bakery next door. The difference shows up in subtle ways – but as you take a bite of the melt-in-your-mouth Coorong fillet, you’ll know.
“We make almost everything in-house — jus, pies, sauces, pickles — and that takes time,” Jin says. “Food costs and labour have gone up everywhere, but we’re proud of the work that goes into each dish. If someone orders a bowl of wedges, I want them to feel the care behind it.”
South Australian seafood plays a starring role on the menu, which is now more important than ever. Spencer Gulf prawns, Coffin Bay mussels sit alongside smoked lamb with lemon myrtle, and clever use of native herbs from Creative Native Foods. Menu staples like shnitties, burgers and parmis keep the pub faithful happy, but daily specials give Jin room to flex.
“One of my favourite dishes is a smoked lamb rump with native spice,” he says. “We fry the bones for hours, smoke them, cook them over charcoal… you get this bark-char aroma that’s just delicious.”
That dedication made him the perfect fit to honour the pub’s identity while ushering it into an exciting new chapter.
“Jin is dedicated to our ethos of local sourcing, sustainability, and our own little circular economy within our brewery, bakery, café and pub,” Julie says. “He’s already made his mark with specials that lean into bold flavours and Asian influences — celebrating our region and produce in a fresh way.”
Operations Manager Mitch agrees, crediting Jin’s creative ambition and fully trusting him to steer the food direction.
“Jin is using his expertise to elevate that reputation and bring new direction to the hotel,” Mitch says. “We’ll be hosting seasonal chef’s table dinners and a Korean BBQ event in the new year to give him the best possible opportunity to show what he can do.”
For Jin, the success starts in the kitchen. Investing in his team has been front and centre since he took the reins.
“The team is excited. They’re learning new skills, and I’m learning too,” he says. “That’s the best part — growing together.”
So while the Uraidla Hotel remains a destination for cosy pints by the fireplace, it now has an elevated culinary pulse that feels almost too good to be true. Afternoons in the hills, music playing, fire smoking, views of the rolling greenery, and 3-hat worthy food -it’s a spot worth the climb.
Jin Choi appointed Uraidla Hotel’s Executive Chef
Where: Uraidla Hotel, 1198 B26, Uraidla SA
Opening hours: 11:30am-10pm, daily
For the website, click here.
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