At the helm of Mountain Provedore's kitchen is head chef Rachael Robson. Rachael’s culinary journey began in high school, when she was fortunate enough to spend time on exchange in Bordeaux, France. There she sampled everything from natural oysters fresh from the Bassin D’Arcachon to exquisite pain au chocolate (chocolate croissants), with chocolate made in house. Unfortunately she was too young to sample the Bordeaux wine! Despite the lack of wine her experiences ignited a love of French food and dining culture.

Rachael brings over 10 years of experience and culinary excellence. As a classically trained chef and pastry chef she has worked at a variety of venues, almost all in the beautiful mountain spa town of Daylesford. Rachael began her professional career at Kazuki's, a two-hatted restaurant which is now located in Melbourne. The attention to detail she acquired at a fine dining restaurant was honed at other Daylesford establishments including the Cidery, Pancho, and most recently as sous chef at the reborn Daylesford Hotel. 

Rachael’s path to Mountain Provedore began early. After completing a Masters Degree in climate change policy at the University of Melbourne, and worked for a stint at an NGO in Washington, DC. After returning to Australia Rachael volunteered as a gardener at CERES Environment Park in Melbourne, while at home she taught herself the rudiments of cooking. Soon enough, she realised that the way to honour her studies and environmental work was not in an office, but closer to the ground working as a chef. 

Ready to order some food that has been made with the utmost care and passion? Get in touch with Mountain Provedore today.