The couple previously worked at the acclaimed Lake House in Daylesford, Victoria, and were most recently at the Leonards Mill restaurant at Second Valley on the Fleurieu Peninsula.
Wessels – who trained at the Michelin-starred Le Poussin in the UK – will take on the role of head chef at the Cube restaurant, due to open late 2017. D’Arenberg says Dürr will assist with “research, development and implementation of the culinary experience”.
The Cube is a $14 million, five-storey, Rubik’s Cube-like building located amid the vines at d’Arenberg Winery in McLaren Vale. Chief winemaker Chester Osborn previously told InDaily he envisaged the restaurant will serve a creative and “cutting-edge” style of cuisine and wanted an ambitious chef to make it happen.
“The restaurant will serve exceptional dishes that engage the imagination of our guests, amusing and delighting them,” Wessels said today.
“It’s not just about the food, it’s about the individual experience for each customer.”
He plans to offer degustation menus that will change with the seasons, while Osborn says the restaurant setting will seek to stimulate diners’ senses, with a playful element.
“There are dining chairs that explode with colour, tables crafted from old oak barrels, and eclectic pieces of art I’ve collected over the years.”
The d’Arenberg Cube also will include a “wine fog room”, a “flower and fruit room”, a video room, function rooms and wine-tasting bars.
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