Brokenwood Wines Appoints Executive Chef Sean Townsend

Executive Chef Sean Townsend (formerly of hatted Muse & Muse Kitchen) is set to elevate the offering at iconic Hunter Valley Winery, Brokenwood Wines. 

“Sean’s passion for exceptional food, wine, and his long-standing relationships with local producers is the perfect combination to ensure we deliver a dining experience that matches and elevates our wine offering” says Senior Winemaker, Stuart Hordern.

Sean’s extensive experience includes working under Troy Rhoades-Brown and Frank Fawkner at hatted Muse Restaurant before leading the charge at Muse Kitchen maintaining their Australian Good Food Guide Chefs Hat status. He is behind the Hunter Valley’s Potters Hotel dining transformation and spent two years with Daniel Southern at Melbourne’s sophisticated French bistro, Comme.

“I’m honoured to join Brokenwood and continue their legacy of excellence. I have ambitious plans to bring an exciting new culinary experience to the Hunter Valley, championing local and seasonal produce with simplicity, detail, and synergy flowing between plate and glass.” says Sean.

“I plan to extend the onsite vegetable garden and implement a no single use plastic policy to drive sustainability. We’ll give equal respect to all dishes, vegan, and meat, and I look forward to sharing the origin stories behind the local ingredients we select.”

Sean has developed a modern Australian menu for The Wood Restaurant, citing European influence in flavours and technique. This theme will extend to the Cru Bar + Pantry, a casual dining space located within Brokenwood’s state-of-the-art venue.

Brokenwood’s new winter menu is available now. 

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