Kyle Johns

Kyle Johns


Durban, South Africa.


I started my apprenticeship in Sydney and worked at various restaurants in my 8 years living there, (Otto, Flying Fish, Balla to name a few).

My wife and I decided to leave Sydney and take a van trip around Australia. She is also a Chef and so we both ended up landing a short-term job here in the Barossa at Appellation.

I left Appellation to finish my trip and ended up loving living in the Barossa so much that we came right back as soon as the holiday was over! 
Have you always wanted to be a Chef? 

Yes, I have always wanted to be a Chef, I remember sitting in homeroom in year 7 and was asked to write down my professional goals and I wrote down ‘chief’ (wanted to write ‘Chef’ LOL).

I did everything I needed to do to set myself up to achieve my goal by totally immersing myself in the food scene. I did hospitality subjects at school which eventually got me a job offer through work placement.

How would you define your style? 

Contemporary and full of flavour.

What is your feature flavour these days? 

Anything cooked over charcoal.

Obsessive-compulsive about?
Getting the little things right. If you take care of the small details the big things will sort themselves out. 

What do you love about this business?
Making people happy with food.

An ingredient you can’t live without? 

Aspergillus oryzae (koji mould).

Why should diners visit your restaurant and what can they expect?

If diners want to have a genuine experience with food that is thought-provoking but approachable, they should come to Appellation. I’ve tried to create a menu that evokes memories and, or creates new ones. That’s what makes me excited about dining out!

What do you think the past 12 months of COVID has taught restaurants and Chefs about their diners and the industry in general?

That people are starting to appreciate what we do more so than ever and that food waste shouldn’t be an option any more.



Considered one of Australia’s finest dining experiences, Appellation is nestled in the Barossa Valley, just an hour outside Adelaide. The restaurant’s intimate and understated elegance includes sweeping views of the surrounding vineyards, informed and friendly service, and exceptional food presented with finesse. Even more remarkable is the menu, which varies nightly and consists entirely on the finest locally sourced ingredients.

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