our team
Aimie Buxton
Restaurant manager Aimie Buxton has been with Red Ochre Grill for two and a half years. A totally committed hospitality professional, it is Aimie who ensures the level of professional food and wine service that our regular clientele expects and our visitors enjoy. The face at the front of Red Ochre Grill, it is Aimie who will ensure your intimate dinner for two is perfect, your corporate function for 100 runs smoothly or your wine dinner with 12 glasses doesn’t encounter a false pour. Our customers think she is brilliant and so do we!
It is Aimie’s intimate knowledge of the Red Ochre Grill’s food and wine that smoothly advises clients seeking exclusive use of the venue, organising corporate functions or special family occasions and weddings.
Ray Mauger — executive chef
Executive chef and owner of Red Ochre Grill and River Café, Ray Mauger brings almost 30 years of cooking to Red Ochre Grill. For the last 20 years he has held senior management positions with the Sparr Group and has been the opening executive chef for many of their award winning properties including the Sebel Playford Adelaide. The offering from chef owner restaurants is frequently a happy reflection that the boss is in the kitchen and that has certainly been the case at Red Ochre Grill, which is rejuvenated and reinvigorated since Mauger joined the group as an owner.
left pastry chef Emily Jones and right executive chef and owner of Red Ochre Grill and River Café Ray Mauger
Dennis Whetstone — head chef
Dennis Whetstone has been with Red Ochre Grill for four years and slid smoothly from sous chef position to head chef about 16 months ago. Since that time Dennis and Ray have developed a partnership that equates on the plate and between them they have reinvented the food at Red Ochre Grill and continue to constantly challenge each other to take their offering to a higher and higher level. Dennis’ wife Sarah Whetstone is head chef of River Café situated on the ground floor level of the same building and if you’re looking for a great alternative, the River Café comes highly recommended by Dennis (and the rest of their team).
Daniel Cavacas — sous chef
Daniel has worked in many of Adelaide’s fine dining restaurants including Chloe’s Restaurant and Penfolds’ Magill Estate Restaurant. Tired of the restraints of fine dining, Daniel joined the Red Ochre grill team a little over a year ago and in that time has developed a close working relationship with head chef Dennis Whetsone. Daniel’s complimentary skills have greatly added to the offering at Red Ochre Grill and the good working relationship of the kitchen members is evidenced on the plate. Daniel is clearly enjoying his input into the menu at Red Ochre Grill!
Emily Jones — pastry chef
Tall and slim Miss Emily Jones might have the look of someone who never eats dessert, but the truth is she is obsessed with dessert and constantly inventing new dishes and reinventing old. Emily’s desserts are a not to be missed showgirl finale for a meal at Red Ochre Grill.
copyright © text and images Red Ochre Grill 2010
