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Shane Wilson

@chefshanewilson

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Chef @tarantinosadl

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What an absolute honour it was to watch my clients, and friends, receive the recognition they so truly deserve on a global stage.

Anyone who has worked in hospitality knows just how much goes on behind the scenes. The long hours, the sacrifices, the challenges and the sheer amount of heart it takes to keep showing up and doing what you love in an industry that can at times be unforgiving.

I’ve watched each of you navigate the past few years with such commitment to your craft, your customers and the industry as a whole. To see that hard work recognised on this level is incredibly special.

I couldn’t be happier for you @cheffabianlehmann @maxwellwines @skillogalee @guycharlesgregory @chefdanmoss @chefryanclift @themisapd @callums_kitchen @pantryonprospect @oliver_bigeasy @chefshanewilson @tarantinosadl @anchovybanditbar and to the teams that work behind the scenes to make it all happen.

So well deserved, and very proud to be able to share in this moment with you. 🤍

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What an incredible milestone for the industry. For all the MICHELIN talk, you only had to feel the love in the room and the comradery to understand how incredible this is for the industry. Congratulations @pmalinauskasmp @satourismcommission and to all involved who brought @michelinguide here. You took a risk and backed what we have always known, that South Australia is THE food Mecca. To my clients, I couldn’t be prouder.

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A little something for the walls at Tarantino’s

Our MICHELIN Guide plaque is officially up, and seeing it there still feels a bit surreal.

This one belongs to our team, the people who show up night after night and pour their hearts into every plate, every service and every little detail. And to everyone who has pulled up a chair with us, celebrated with us or come back for one more bowl of pasta, thank you. You’re a big part of this.

A huge congratulations to our friends at @anchovybanditbar, who were also selected in this year’s MICHELIN Guide. Two of our venues are now recognised in the very first Australian MICHELIN Guide, and we couldn’t be happier to share this one with them.

#MICHELINGuideAU #MICHELINStar27 @southaustralia @michelinguide

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We’re officially Michelin Selected. @anchovybanditbar and @tarantinosadl both making the 2027 @michelinguide in South Australia.

It’s amazing to our teams and their hard work recognised.

Shoutout to @chefshanewilson , who has helped our brands and kitchens develop their own food identity. He is such an understated talent, and he backed four young bartenders as we turned a small suburban cocktail bar into a cult, iconic South Australian suburban restaurant, @anchovybanditbar. @antoniopruner , thank you for taking on the stewardship of the restaurant and continuing its growth.

@jasnacw , @chefshanewilson , @alexedbennett and @nickdunnhill , thank you for bringing @tarantinosadl to life.

We’ve been booked out almost every service since opening 18 months ago, in a space that had zero bookings on a Thursday night before we made the change.

To the entire @thebigeasygroup team, from marketing to everyone in the venues. You all watched the ceremony live because of your passion, not just for Big Easy but for the whole hospitality industry.

@pmalinauskasmp and @southaustralia , thank you for bringing Michelin to South Australia. It’s been a tough trot and hospo has felt like it’s had plenty going against it lately. But I haven’t seen anything excite the industry more than I have in the last 24 hours.

To the venues that didn’t make it but deserved to, and there are plenty of you, don’t let this dishearten you. Keep pushing every day.

To our customers, keep supporting the venues you love, whether they made the list or not. Hospo is nothing without the guests. So keep supporting local.

And a thanks to the partners that support us everyday. Without you we couldn’t do what we love everyday @jingmiawilson @kirstycane @teerees @pribar

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Tarantino’s is proud to be recognised as a MICHELIN Guide Selected Restaurant.

It’s something we never thought would be possible in Australia. This recognition means a great deal to our team, and it reflects the care that goes into every service, from the kitchen to the front of house.

Tarantino’s was created to bring a little New York Italian charm to Adelaide. To see that vision recognised is incredibly special to us.

To our guests who bring Tarantino’s to life every lunch and dinner, thank you for your continued support. Our work means the most when it’s shared at your table, and we’re grateful to have you as part of our story 🤍

#MICHELINGuideAU #MICHELINStar27

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Welcoming @tarantinosadl and @chefshanewilson to the Mogul family.

Currently one of the hottest tables to book in Adelaide, Tarantino’s has the kind of energy you’d hope to stumble across down a backstreet in New York, with high vibes, even bigger flavour and a restaurant that doesn’t take itself too seriously, even if the cooking gives you plenty of reason to.

Shane’s food is unapologetically delicious: generous, produce-led and deeply satisfying, backed by the kind of skill and instinct that never needs to announce itself. And then there’s the steak, the sort that makes a very convincing case for being among the best you’ll find anywhere in the country.

Giddy up. We’re very excited to have Shane and Tarantino’s in the Mogul fold.

More to come soon.

For all PR enquiries: ena@mogulsocial.com.au

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Things I ate and drank in Q4, just to balance out the Europe summer holiday posts flooding your feed with some snacks closer to home. Q4 calorie and snack KPI’s met 🤌🏼

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𝘊𝘢𝘮𝘱𝘢𝘯𝘦𝘭𝘭𝘦.
𝘔𝘢𝘥𝘦 𝘪𝘯-𝘩𝘰𝘶𝘴𝘦 𝘥𝘢𝘪𝘭𝘺, 𝘧𝘪𝘯𝘪𝘴𝘩𝘦𝘥 𝘸𝘪𝘵𝘩 𝘥𝘶𝘤𝘬 𝘳𝘢𝘨𝘶, 𝘱𝘰𝘳𝘤𝘪𝘯𝘪 𝘢𝘯𝘥 𝘗𝘢𝘳𝘮𝘪𝘨𝘪𝘢𝘯𝘰.
𝘖𝘯 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘯𝘰𝘸.

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Your best friend is in town. There are 500 conversations to be had and life milestones to catch up on. She’s also Guillaume Brahimi’s GM and right hand woman. You know the phone is going to eat well. ILYSM @laurenellesee

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𝘛𝘩𝘦 𝘚𝘪𝘳 𝘏𝘢𝘳𝘳𝘺 𝘔𝘉9 𝘛-𝘉𝘰𝘯𝘦.

𝘈 𝘱𝘳𝘦𝘮𝘪𝘶𝘮, 𝘤𝘪𝘵𝘳𝘶𝘴-𝘧𝘦𝘥 𝘈𝘶𝘴𝘵𝘳𝘢𝘭𝘪𝘢𝘯 𝘞𝘢𝘨𝘺𝘶, 𝘬𝘯𝘰𝘸𝘯 𝘧𝘰𝘳 𝘪𝘵𝘴 𝘪𝘯𝘵𝘦𝘯𝘴𝘦 𝘮𝘢𝘳𝘣𝘭𝘪𝘯𝘨 𝘢𝘯𝘥 𝘧𝘭𝘢𝘷𝘰𝘶𝘳 𝘱𝘳𝘰𝘧𝘪𝘭𝘦, 𝘤𝘩𝘢𝘳𝘳𝘦𝘥 𝘰𝘷𝘦𝘳 𝘰𝘱𝘦𝘯 𝘧𝘭𝘢𝘮𝘦, 𝘥𝘳𝘦𝘴𝘴𝘦𝘥 𝘢𝘵 𝘵𝘩𝘦 𝘵𝘢𝘣𝘭𝘦 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘢𝘴𝘴𝘰𝘳𝘵𝘦𝘥 𝘤𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘴.

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𝘛𝘩𝘦 𝘬𝘪𝘵𝘤𝘩𝘦𝘯 𝘣𝘦𝘧𝘰𝘳𝘦 𝘴𝘦𝘳𝘷𝘪𝘤𝘦.

𝘊𝘩𝘦𝘧 𝘚𝘩𝘢𝘯𝘦 𝘞𝘪𝘭𝘴𝘰𝘯 𝘱𝘳𝘦𝘱𝘢𝘳𝘪𝘯𝘨 𝘵𝘩𝘦 𝘙𝘢𝘷𝘪𝘰𝘭𝘪 𝘥𝘪 𝘙𝘰𝘮𝘢. 𝘙𝘪𝘤𝘰𝘵𝘵𝘢 𝘢𝘯𝘥 𝘗𝘢𝘳𝘮𝘪𝘨𝘪𝘢𝘯𝘰 𝘧𝘪𝘭𝘭𝘦𝘥 𝘦𝘨𝘨 𝘱𝘢𝘴𝘵𝘢, 𝘬𝘦𝘭𝘱 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘸𝘢𝘬𝘢𝘮𝘦 𝘰𝘪𝘭, 𝘗𝘢𝘳𝘮𝘦𝘴𝘢𝘯 𝘳𝘪𝘯𝘥 𝘣𝘳𝘰𝘥𝘰 𝘱𝘰𝘶𝘳𝘦𝘥 𝘢𝘵 𝘵𝘩𝘦 𝘵𝘢𝘣𝘭𝘦.

𝘖𝘶𝘳 𝘵𝘢𝘬𝘦 𝘰𝘯 𝘢 𝘥𝘪𝘴𝘩 𝘳𝘰𝘰𝘵𝘦𝘥 𝘪𝘯 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯.

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Beautiful wedding video ,
Shane Wilson and I felt so incredibly loved being surrounded by all of you on our special day.

We are so grateful to celebrate such a beautiful moment with the people we cherish most. ❤️

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