Alan Spagnolo – Executive Chef, Sandalford Wines
In this interview, Alan Spagnolo, Executive Chef at Sandalford Bar & Restaurant in the Swan Valley, shares his entry into the industry and perspective on hospitality careers.
What do you do?
I am the Executive Chef at Sandalford Wines, overseeing all aspects of our food operations, from our award-winning restaurant to large-scale functions. My role goes beyond just cooking—I lead a team of passionate chefs, develop menus that showcase the best local and seasonal produce, and strive to create an exceptional dining experience for every guest.
How did you get into the industry?
Cooking has always been part of my life. I started as a young apprentice, working in some incredible kitchens where I learned the discipline, creativity, and precision this industry demands. Over the past 40 years, I’ve grown through experience, mentorship, and an endless pursuit of improvement.
Share a story from behind the scenes.
One of the most rewarding things I’ve seen over the years is watching young chefs come into the kitchen wide-eyed and eager to learn and then see them develop into true professionals. I love that moment when they start mentoring the next generation—it’s the kind of culture we foster here.
What food memory from your childhood or travels stands out?
I remember tasting freshly made pasta for the first time as a child, and it was a game-changer. That simple yet perfect combination of flour, eggs, and skill—when done right—can be absolutely transformative. It’s something that has stayed with me throughout my career.
What’s the best/worst part of your job?
The best part is the people—working alongside talented, passionate chefs who push themselves every day, seeing their creativity, mentoring them, and watching them grow. And of course, the satisfaction of knowing a guest has had a truly memorable meal.
The hardest part is the relentless nature of the industry. Long hours, high expectations, and constant pressure—but that’s also what makes it so rewarding.
Alan Spagnolo’s favourite food and beverage pairings?
A beautifully cooked piece of duck with a glass of Pinot Noir—it’s a match made in heaven. The richness of the duck, the crisp skin, the acidity of the wine cutting through—it’s just perfect.
What’s one of the wildest things you’ve seen behind the scenes?
I’ve worked some massive functions—up to 1,500 people in a single night. When you’re running multiple events simultaneously, it’s a full-blown orchestration of controlled chaos. Watching a team execute at that level, perfectly timed, is always an adrenaline rush.
The perfect day off would be…
Spending time with family, good food, and a glass of wine somewhere quiet. No pressure, no deadlines—just enjoying the moment.
A day in the life of Alan Spagnolo is …
Relentless. It starts early, checking produce, organising the team, refining menus, service, mentoring, troubleshooting, tasting, and adjusting. Then, after a full day in the kitchen, it’s thinking ahead to the next day, the next menu, the next challenge. And I wouldn’t have it any other way.
What does Alan Spagnolo do for fun?
Outside the kitchen, I love exploring new restaurants and producers, always looking for inspiration. Cooking at home is actually quite relaxing when there’s no pressure!
What would you like guests to know about Sandalford Winert?
Everything we do here is intentional. Every dish, every ingredient, every technique is about creating the best possible experience. We are constantly evolving—right now, for example, we already do a 48-hour slow-fermented pizza dough, but we’re pushing it further, developing our own sourdough starter and sourdough poolish dough to take it to the next level.
How have you grown in your profession?
The biggest shift for me has been in leadership and mentoring. Early on, it was all about perfecting my craft, but now, I find the greatest fulfilment in passing that knowledge on, creating a culture of learning and excellence in the kitchen.
What would you like people to know about being a chef?
It’s not just about cooking—it’s about discipline, precision, and an obsession with improvement. The best chefs never stop learning and never stop refining.
What’s your view on the restaurant scene in Perth?
Perth has come a long way—we’ve got some truly world-class chefs and producers here now. The dining scene is evolving, and there’s a real appreciation for quality, technique, and local ingredients.
What are the top three things you like to do in Perth?
- Visit local producers and markets—it’s where the best inspiration starts.
- Dine at restaurants pushing boundaries with technique and creativity.
- Get out to the coast—the ocean is the best way to recharge.
What sustainability practices do you implement?
We work hard on sustainability—minimising waste, using local producers, and sourcing responsibly. It’s sWelways refining, look it andng for ways to do better.
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