Top SA chef Dan Moss joins Skillogalee Winery

The former owner of Terroir Auburn will take the helm as head chef at one of the Clare Valley’s beloved wineries.

Award-winning chef Dan Moss will take the helms as executive chef at one of the Clare Valley’s most popular wineries from July.

He will take up the role as head chef at Skillogalee Winery from Monday with the move coming months after the shock closure of his beloved restaurant Terroir Auburn, which was awarded an Australian Good Food Guide Chef’s Hat for 12 years in a row before its final service in May.

Mr Moss said he was thrilled to be joining the team and starting a new chapter in his culinary career.

“The vision for Skillogalee moving forward is something I had to be part of, and I can’t wait to get to work on deepening the essence of its dining experience,” he said.

“I am very much looking forward to bringing my knowledge of all things local, and working side-by-side with the incredible talent the entire team already has, to create an unwavering Clare Valley experience for both our wonderful community and for visitors to our beautiful region.”

Skillogalee Winery. Picture: John Bowden

Known for his passion for regional dining and local ingredients, the Port Lincoln-born chef has spent over two decades honing his craft in restaurants across the world, including Australia, Europe and Canada.

Skillogalee’s Head of Operations Guy Parkinson said the team was delighted to welcome Dan.

“We are thrilled to welcome Dan to Skillogalee. His outstanding culinary skills and commitment to regional locavore dining align perfectly with our vision,” he said.

“Together with our Head Chef Tristran Steele and newly appointed Restaurant Manager Priscila Cunha, we are looking forward to a very bright future for this Clare Valley culinary institution.”