Michael Talbott

Michael Talbott joined the Clairault Streicker team as Head Chef in early 2024. 

His focus in the Vineyard Kitchen is to hero seasonal ingredients, sourced from local growers and farmers, to complement the estate grown wines by Clairault Streicker.

Working with considered produce and cooking with restraint, Michael’s dishes are textural, balanced in flavour and beautifully presented.

Michael’s vision of minimising waste and working with growers and producers that share the philosophy of respecting and caring for the land will tie into Clairault Streicker’s sustainability journey.

Born and raised in the UK, Michael began his career at the age of 18 at a boutique hotel and restaurant on the river Thames, before moving to Australia in 2008. He worked most recently as the Executive Chef at Mary St Bakery where he oversaw each of their kitchens. 

Drawn to the country lifestyle, he moved to the southwest with his young family.