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Michael Hartnell

Executive Chef
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Biography

Executive Chef Michael Hartnell has made Mandoon Estate the focal point of fine dining and degustation in Western Australia.

With more than 17 years’ experience Michael brings a fresh edge to Mandoon’s brand new restaurant in the Swan Valley with his creative flair, focus on local produce and a unique collaboration with the Estate’s senior winemaker and head brewer.

Born and raised in the United Kingdom, Michael has travelled the globe working in premier restaurants internationally. Most recently he has arrived from Melbourne’s renowned Eureka 89 as Executive Chef where he designed signature dishes for the degustation concept.

Prior to being lured back to Australia Michael gained his reputation for quality and innovative dishes alongside Giorgio Locatelli at Locanda Locatelli, Daphne’s in London and as Executive Head Chef at the opening of Le Caprice in the Pierre Hotel on 5th Avenue, New York City.

Michael’s interest in food was inspired by his older brother who was a chef at The Ivy in London. The 37-year old began his career at a young age with an apprenticeship at The Ivy alongside his brother before following him across the globe to travel Australia in 2002. This included a stint under his tutelage at The Blue Duck in Cottesloe.

With the UK calling Michael returned home to work alongside Giorgio Locatelli at Locanda Locatelli. He then moved to Daphne’s in London as Senior Sous Chef and became Head Chef within a year.

In 2011 Eureka 89 in Melbourne gave the creative chef the avenue to use his imagination freely to design signature menus for degustation.

Now having opened Swan Valley’s newest venue Michael has applied his skills and passion to deliver a modern Australian menu with an edge.