Alanna Sapwell knew she wanted to be a chef from the age of six, even starting her apprenticeship whilst finishing school.  

Upon completion of her apprenticeship at The River House in Noosa under David Rayner, the eager Sapwell headed to Italy to become sous chef of La Decima Musa in Florence. It was here that Sapwell was ingrained with the importance of regional, quality produce. Sapwell’s niche as a major chef today rests on her ability to source sustainable and local produce, advocating a reduce-waste ethos across cooking.

After Italy, Sapwell ventured to Japan to become the Head Chef of Morino, before heading home to Queensland to take on the head chef role at Maison De Provence.

Recently, Sapwell worked with Josh Niland at Sydney’s Saint Peter restaurant. Saint Peter has made a huge mark on the country’s food scene, famous for its inventive and sustainability-focused fin to tail techniques. The restaurant is not only paving the way in using sustainably-sourced seafood but while doing so, has maintained a two chefs hat rating and has been ranked at number 3 in Australia’s Top Restaurants.

Sapwell left her role as head chef role at Saint Peter to run her own kitchen at ARC, Brisbane, which opened in February 2019