Jack Rabbit Vineyard Executive Chef – Dwayne Bourke

For more than 20 years Dwayne Bourke has been delighting diners throughout Victoria, Tasmania and Internationally.

Dwayne finished his training with style working at Sunnybrae Country Restaurant in Birregurra which boasted 3 hats in The Age Good Food Guide.

After a period at Kensington Place Restaurant in Notting Hill, London, Dwayne returned to Victoria taking up the position of Junior Sous Chef at Mansion Hotel in Werribee before moving on to become Head Chef at Republic Cafe, Melbourne City.

In 2001 Dwayne entered the role of Head Chef at Pettavel Winery which realised huge success and received numerous accolades over the throughout this time. Pettavel received 1 hat in the Age Good Food Guide from 2002-2005. The venue was the named Overall winner and Best Restaurant in the Telstra Golden Plate awards 2004. Dwayne was also awarded Best Chef of 2004. In addition, Pettavel was named the Best Winery Restaurant by the Restaurant and Caterers Association in 2003 and 2004.

Over the next few years Dwayne held the position of Executive Chef at Upper House and Lower House Federation Square, The Argo in South Yarra, The Grovedale Hotel, Piermont Retreat in Tasmania and Pure South Restaurant in Southgate.

Upon returning to Geelong Dwayne took on the position of Executive Chef of Flying Brick Cider House before commencing the role of Executive Chef at Jack Rabbit.


Head Chef, House of Jack Rabbit - Adrian Tozer


Adrian's stellar culinary career includes the Barwon Club Hotel, the Compass Group and Q Seafood Provedore in Queenscliff. Adrian was Head Chef at Clyde Park and most recently, Venue Manager & Head Chef of the Royal Mail Hotel in Birregurra. His early years were with some of Geelong's best known dining establishments including Fishermen's Pier, Cafe Botticelli, Sticks & Grace and Black Sheep Cafe.