Meet our Executive Chef

Hugh Hazelwood

A Renmark local boy, Hugh commenced working in the Hotel Renmark’s kitchen as a dishwasher at age 15. This is where Hugh discovered a passion for food, often “borrowing” fresh oysters from the fridge. At the tender age of 17, Hugh moved to Adelaide, South Australia to commence an apprenticeship at Red Ochre, then moving to Windy Point Restaurant, The Grove Tavern and The Stirling Hotel.

In 2009, age 25, Hugh moved to England to expand his culinary profile, working under Michelin Star Chef, Richard Guest for 2 years at Castle Hotel in Taunton. Hugh’s time in England was well spent, gaining extensive knowledge and experience from various 3 Rosette Restaurants including Lower Slaughter Manor and Buckland Manor as Sous Chef. Three years later, Hugh moved back to the Castle Hotel as Head Chef working under Executive Chef, Liam Finnegan. During his time at Castle Bow Restaurant, it was awarded with 3 Rosettes – a prestigious award bestowed upon Restaurants that achieve outstanding standards and great culinary skill and quality.

In 2020, Hugh and his wife Laura decided to return to Hugh’s hometown of Renmark to begin their lives together and raise a family. Hugh returned where it all began at Hotel Renmark, taking on the position of Executive Chef with a passion to showcase his knowledge and skill using fresh Riverland and South Australian produce.

Temperance – the Hotel Renmark’s flagship Restaurant is the incredible result of the hard work, dedication, and passion that Hugh has committed to since 2002.