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Jack Rabbit Vineyard Executive Chef – David Warmisham

David, Chef Jack Rabbit VineyardDavid‘s life-long love affair with food officially commenced 19 years ago as an apprentice at award winning Sails Beach Café Restaurant in Noosa before joining The Beach House, on Geelong’s waterfront, where he was quickly elevated to the role of Head Chef.

Other career highlights include Head Chef at Irish Murphys and Sous Chef at Torquay’s Crown Plaza.  Since 2008, David has been the creative force behind the menu masterpieces at Jack Rabbit Vineyard.   Under his culinary helm, the Jack Rabbit restaurant became a new entrant in The Age Good Guide 2012 edition, with a repeat performance in the 2013, 2014 and 2015 editions.  The Restaurant was Highly Commended in the Relaxed Contemporary Dining category in the renowned 2012 Golden Plate Awards, a finalist in the prestigious Restaurant & Catering Association’s Excellence Awards in 2011, 2012, 2013, 2014 as well as a Finalist in the Golden Plate Awards 2011, 2012, 2013, 2014.

Committed to sourcing and showcasing local producers and ingredients, David’s signature is one of contemporary Australian cuisine.