Andrew Fielke

The Path

A career built across London, Switzerland, Zurich, Austria and Adelaide gave the cooking its first structure. Andrew Fielke began as chef at Savoy Hotel in London, then as chef in Switzerland and Zurich, before moving on as chef in Austria and later as chef in Adelaide from 1985. By the time the Red Ochre story takes shape, the emphasis has shifted from general formation to a clearer Australian line of work. Red Ochre Restaurant became the main marker of that shift. Fielke was chef at Red Ochre Restaurant in Adelaide from 1992, then chef at Red Ochre Restaurant in Cairns from 1994, and chef at Red Ochre Restaurant in Alice Springs from 1997. Read in order, those posts trace a chef working further into Australian place and ingredient identity, with each move tightening the connection between the kitchen and native produce. The range of cities and kitchens points to consistency rather than drift. London, Switzerland, Zurich, Austria, Adelaide, Cairns and Alice Springs form a practical map of the career: broad training at the start, then a sustained return to Australian native foods. Andrew Fielke’s professional shape comes through in that repetition. He is a cook, but also a teacher and interpreter of a particular ingredient set.

The Work Today

Native ingredients are the centre of the current work. As a guest chef, consultant and educator, Andrew Fielke operates beyond one dining room and into instruction, advisory work and public explanation. That kind of role depends on more than plate-level execution; it asks for the ability to translate ingredients, methods and context for other professionals and for diners. Creative Native Foods is part of his career history. The name aligns with the rest of the career without needing embellishment: native foods are not an adjacent interest, but the core subject. Across the roles listed here, the emphasis stays on Australian native foods and Australian game, with the broader professional value lying in how that focus has been carried through different kitchens and settings.

Career - chef, Adelaide, South Australia - chef, Savoy Hotel, London - chef, Switzerland and Zurich - chef, Austria - chef, Adelaide (from 1985) - chef, Red Ochre Restaurant, Adelaide (from 1992) - chef, Red Ochre Restaurant, Cairns (from 1994) - chef, Red Ochre Restaurant, Alice Springs (from 1997)

Signature

Andrew's signature dishes include Duck à l'Orange and Red Ochre Restaurant. The pairing places a classical dish name beside a restaurant name that has become closely tied to his professional identity. One points to formal European reference points; the other anchors the work in the Red Ochre context that threads through the career. Together they describe a practice moving between classical technique and a distinctly Australian frame.

In Their Words “I've been really passionate about cooking with Australian native foods and especially our amazing Australian game.”

FAQ Where did Andrew Fielke work before? Andrew Fielke's earlier career included Savoy Hotel, Red Ochre Restaurant, and Red Ochre Restaurant. What recognition has Andrew Fielke received? Australian National Tourism Award for restaurants (1996).