There’s a fresh spark in the Mitchelton kitchen—and it comes from our new Executive Chef, Luis Benivades, whose journey spans from Colombia to Melbourne to Nagambie. Luis brings with him a deep love for Mediterranean flavours, seasonal produce and cooking over fire, and he’s now pouring that passion into every part of the Estate’s dining experience.
A Culinary Journey Across Cultures
Luis’s story in food began in Colombia, where he worked in Italian restaurants and completed his apprenticeship surrounded by pasta, pizza, and classic European techniques. After five years building his foundation, he made the leap to Melbourne, joining Salona Restaurant to explore Greek cuisine, and later the Atlantic Group at Crown.
That blend of Mediterranean influence and fire-driven cooking has shaped who Luis is as a chef—and now shapes the style he brings to Mitchelton.
Why Mitchelton? It’s All About Place
For Luis, choosing Mitchelton was an easy decision.
The chance to work with local, fresh ingredients and feel truly connected to the region is exactly what drew him in. The Estate’s commitment to place and produce lines up perfectly with how he loves to cook.
A Food Philosophy with Heart
Luis’s approach to food is grounded in integrity. He focuses on local, organic and grass-fed ingredients, and believes strongly in supporting farmers and producers who care deeply about what they grow. Building these relationships is at the core of how he creates menus.
Falling in Love with the Seasons
Seasonality is Luis’s biggest inspiration. He lights up when talking about the ingredients he’s most excited to work with—locally grown mushrooms, native saltbush, Murray cod, pepper berries and more. These ingredients shift with the seasons and keep the menu fresh and expressive.
What’s Coming Out of Luis’s Kitchen?
Luis isn’t big on set “signature dishes.” Instead, he likes the food to evolve naturally with whatever’s growing around Nagambie. Expect dishes that highlight local produce through European techniques, with plenty of depth and character from cooking over fire.
The Mitchelton Dining Experience, Evolving
Luis’s vision for the dining experience is simple: food and wine should elevate each other.
With the Estate’s winemaking team producing award-winning wines, Luis sees a huge opportunity to refine and enhance the connection between the glass and the plate.
Wine, Spirits & Creative Pairings
Luis works closely with Mitchelton’s winemaker, Christian James, to explore how flavours can work together. Wine plays a role not just in pairing but also in cooking—appearing in marinades, sauces, house-made vinegars, and even the quince paste served with cheese.
He’s also excited about incorporating ingredients from the Mitchelton Distillery, from Gin and Whisky to elements used in beer making.
What Luis Hopes Guests Take Away
More than anything, Luis wants guests to feel a genuine connection—to the Estate, the region, and the warmth of the kitchen.
His goal is simple: delicious food, memorable experiences, and a sense of place in every plate.
