Meet our Head Chef, Sam Wigg

26 06 2026

Since joining Rawnsley Park Station in March, Head Chef Sam Wigg has quickly made his mark - first through his leadership in the kitchen, and more recently with the launch of our new winter menu, showcasing seasonal flavours and regional produce.

Sam brings more than 15 years of culinary experience across Australia, New Zealand and the UK. His background spans wineries, resorts, catering operations and premium dining venues, with a consistent focus on Modern Australian cuisine and the thoughtful use of quality local produce.

Relocating to the Flinders Ranges with his partner Laura, who is also a chef, Sam has embraced both the region and its pace of life. Outside the kitchen, he enjoys exploring the ranges by foot and four‑wheel drive, alongside a long‑standing interest in music and automotive projects.

With a calm and practical leadership style, Sam is focused on creating a dining experience at the Woolshed Restaurant that reflects the region and its produce, including Rawnsley’s own lamb, which remains firmly on the menu.

We warmly welcome Sam and Laura to the Rawnsley Park team and look forward to sharing this next chapter of the Woolshed Restaurant with our guests.