Morphettville Racecourse has announced award-winning chef Steven Clark as its new executive chef.
Following seven years at the National Wine Centre, Clark will oversee Morphettville’s world-class culinary team as the venue continues to grow its functions and events offering in line with the redevelopment of its on-course facilities.
During his time at National Wine Centre, Clark held a number of senior roles, most recently as food and beverage manager. Under his guidance, the venue received several prestigious accolades, with Clark himself awarded Chef of the Year at the 2020 Restaurant and Catering Awards.
Prior to his successful tenure at Wine Centre, Clark led kitchens at SkyCity Adelaide and Glenelg Pier Hotel.
In joining Morphettville, Clark said he was looking forward to working with the amazing culinary team in refreshing the offering and taking it forward into the future.
“Morphettville is an iconic South Australian venue with a reputation for great events and quality food,” Clark said.
“The venue’s redevelopment will introduce a state-of-the-art functions and events centre and the opportunity to help build that offering from the ground up was one I simply couldn’t pass on.”
Morphettville chief executive officer Grant Mayer said recruiting the best people was central to bringing the precinct’s bold master plan to life.
“Our team is passionate about the new future we are shaping for Morphettville and we continue to attract talented people who want to be a part of that journey,” Mayer said.
“Steven is no exception and we are delighted to have secured a chef of his calibre to lead our kitchens as Morphettville continues to cement itself as one of South Australia’s top functions and events destinations.”