The Story Behind The Table
About Adam Robson Chew
20+ years of cooking across Michelin-recognised kitchens, luxury lodges, and well-regarded Australian restaurants — now brought straight to your table in the South West.
The Story Continues
A New Chapter
The Gathered Table Co. was born from a shared idea between Adam and his wife, Paulyn — that some of the best dining experiences don't happen in restaurants at all.
They happen around a table.
Paulyn brings a background in property, business development and creating connections between people and places. Adam brings the know-how, having worked in some of Australia's most respected kitchens. Together, they wanted to create something that felt distinctly their own: food that is elevated without being formal, thoughtful without being fussy, and generous at its heart.
And then there's their family.
Living in Dunsborough with their young daughter, the South West has become more than simply a place to work. It is home. It is the produce, the coastline, the wineries, the people, the long lunches and dinners that stretch into the evening. It is the place they are raising their family and the place they want to share with others.
That sense of home is at the heart of The Gathered Table Co.
Rather than a restaurant with four walls, it is a way of bringing Adam's cooking into the places people actually want to celebrate — holiday homes, private residences, wineries, weddings, corporate gatherings and long lunches shared with family and friends.
The cooking remains grounded in the same principles that have shaped Adam's career from the beginning: exceptional produce, thoughtful preparation, seasonality, generosity and making the most of what is around us.
But now, there is more freedom.
More connection.
More time around the table.
The Gathered Table Co. is food made for gathering — from our family to yours.
Adam's story begins in Sheffield, England, where he cut his teeth as a Chef de Partie at The Milestone before stepping up to Sous Chef at The Wig & Pen — a Michelin Guide and Michelin Pub Guide-listed venue renowned for its nose-to-tail approach to cooking.
Those early years shaped the foundations of Adam's cooking: a deep respect for craft, provenance and seasonality, alongside a belief that great food starts with treating every ingredient with care and making the most of what you have.
That philosophy travelled with him to Sydney, where his career entered a defining chapter with the Bentley Restaurant Group. Across Bentley, Monopole and Yellow, Adam spent five years working alongside some of Sydney's most talented and driven kitchen teams, eventually rising into leadership roles.
It was here that Adam truly found his voice as a chef and leader. Working within restaurants recognised for their creativity and considered approach to produce, he was part of teams that achieved Good Food Guide 2 Hat recognition and earned a place among Gourmet Traveller's Top 50 Restaurants.
From there, his career continued through some of Sydney's most recognised kitchens, including Oscillate Wildly, Barangaroo House and the iconic Opera Bar. At Oscillate Wildly, one of Australia's acclaimed degustation restaurants, he worked within a highly refined, produce-driven kitchen that held Good Food Guide 2 Hats and featured in both Gourmet Traveller's Top 50 and Delicious' Top 100.
At NOMAD, Adam took on one of his biggest leadership challenges — rebuilding and leading a brigade of more than 30 chefs in the aftermath of COVID-19. It was a period that demanded resilience, adaptability and strong leadership, while maintaining the restaurant's standards and identity through significant change.
His next chapter brought him to Western Australia and the Margaret River region, where he became Head Chef at Cape Lodge Restaurant. Under his leadership, the restaurant earned its first-ever Chef Hat in the Australian Good Food Guide Awards — a significant milestone for both Adam and the team.
Most recently, as Head Chef of Blue Manna Bistro in Dunsborough, Adam continued to build a reputation for thoughtful, produce-led cooking with a strong connection to the South West. During his time there, the restaurant achieved recognition including the WA Restaurant of the Year Award, Hostplus National Seafood Restaurant Award, Reader's Choice Venue of the Year and inclusion in the 2026 WA Good Food Guide Top 100.
Adam's Approach
"Food shouldn't feel stiff or distant. It should be about where you are, who you're with, and what's good locally right now. My job is to make your evening a great one — without any of the pretence."
How Adam Cooks
Menus Built Around You
Every booking starts with a chat. Whether you're after a multi-course seafood tasting, rich grass-fed beef, or something lighter and plant-focused, Adam designs the menu specifically for your table.
Explore ExperiencesWork Directly With Adam
Ready to arrange a private dinner in Dunsborough, Eagle Bay, or Margaret River? Check date availability today.
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