Travis Crane

With a career that’s spanned award-winning kitchens across Australia and abroad, Travis Crane brings a deep-rooted passion for provenance and a refined, produce-first philosophy to the table. Now Head Chef at the iconic Voyager Estate, Travis joins the Margaret River culinary scene from his role as Executive Chef at Finniss River Lodge in the Northern Territory, and previously at Brisbane’s City Winery.

Inspired by his formative experience at Belgium’s Michelin-starred In De Wulf, Travis champions thoughtful sourcing, respectful technique, and elegant presentation. His menus at Voyager continue the estate’s wine-led culinary vision, celebrating Margaret River’s small-scale, ethical producers and capturing a true sense of place through every dish.

His latest seasonal menu, BACCA (Latin for berry), showcases ripening summer fruits and vibrant local ingredients — from octopus with rhubarb and rose to kangaroo with mulberry and saltbush — crafted in close collaboration with Sommelier Claire Tonon to pair seamlessly with Voyager’s wines.