Chef
We’re delighted to introduce Chef Michael Flemming, whose career has seen him work under some of Australia’s most respected Chefs. Michael trained at Totti’s in Sydney under Mike Eggert before moving to Adelaide to cook shoulder to shoulder with Jake Kellie at Arkhe, where he mastered the art of fire and worked with exceptional Australian beef, pork and seafood. He went on to lead the kitchen at Press Food & Wine, which was named one of Adelaide’s top ten restaurants in 2024.
Away from the kitchen, Michael finds inspiration in food that feels comforting and familiar. His wife’s favourite dish, spaghetti bolognese, is a regular at home — proof that the classics never lose their appeal. Italian cuisine remains his greatest love, and he finds joy in preparing pasta from scratch, from rolling dough to simmering sauces low and slow. Beef, too, is a constant inspiration, with its variety of cuts and endless ways to prepare them.
When not cooking, Michael enjoys golf and dining out with his wife. His last meal would be rotisserie chicken with creamed corn and shallot bread from Adelaide’s Shōbōsho, a nod to the flavours that have shaped him.
With his new chapter underway at Botanical Hotel, Michael brings a wealth of experience from some of Australia’s most respected kitchens, strengthening the team’s commitment to provenance, fire, and seasonal flavour.
