He grew up in his mum’s bakeries, trained in SA and built his career on the Fleurieu Peninsula. Now, Connor Bishop has earned one of the biggest honours in the restaurant world – and he’s only just getting started.
When 29-year-old Connor Bishop attended Australia’s first Michelin Guide ceremony in Adelaide last month, he knew it was a big night for South Australian hospitality. But he had no idea he’d be leaving with one of the world’s most prestigious culinary honours.
“I was just in complete shock, to be honest,” he says. “It was a very out-of-body experience. I can’t really explain it. It was just absolutely phenomenal.”
Anvers Restaurant, at Anvers Wines in Kangarilla, was awarded one Michelin star, which Connor says belongs to the whole team he leads there as executive chef.
“There’s a lot of hard work that goes on behind the scenes, and I’m incredibly proud of what we’ve built together. To have that recognised on a stage like Michelin is pretty special.”
From Cornwall to Kangarilla
Connor’s love of food began as a child in Cornwall, England, where his mum owned a couple of bakeries.
“I’ve got some very fond childhood memories of walking home from school, going to the bakery and jumping into the kitchen with my mum,” he says.
He moved to Australia with his family in 2006, settling on the Fleurieu Peninsula, where he’s lived ever since.
“I lived in Sellicks Beach for 11 years, and then a couple of years ago I made the huge move 10 minutes to the next suburb, Aldinga,” he jokes.
He started out as a young kitchenhand before studying at TAFE SA, where he was named Apprentice of the Year in 2019.
Connor then went on to work in some of SA’s best-known kitchens, including Woodstock, Maxwell’s and The Kitchen at Bec Hardy, before joining Anvers as executive chef in July 2025.
“There was an opportunity to develop a kitchen culture and a team with a shared vision, and really create that experience where food, wine and a sense of place could all come together,” he says.
Anvers sits where the Adelaide Hills meet the Fleurieu Peninsula – less than an hour’s drive from Adelaide’s CBD.
“From a wine perspective, Adelaide Hills, but from a food perspective we’re tied in with the Fleurieu Peninsula. So we kind of get the best of both worlds.”
Why less can be more
Connor’s cooking philosophy comes down to three words: clarity, restraint and intent.
“Everything that we do has to have a reason behind it. We don’t just have a dish on for the sake of having a dish on,” he explains.
His approach is grounded in the belief that great cooking doesn’t need unnecessary complexity. Instead, the focus is on carefully considered elements, each contributing to the balance and overall expression of a dish.
One dish that’s survived every menu change since Connor arrived is his Willunga ox tongue.
This season, it’s brined for 27 hours, slow-cooked for another 24, then thinly sliced, skewered and finished over a Japanese-style charcoal grill called a hibachi.
It’s glazed with Davidson plum and served with gourmet mushrooms grown on the Anvers estate in a decommissioned gold mine.
“I think what South Australia has and does so well is there’s just a real connection to land here,” Connor says.
“Everybody who’s in this industry is very proud to work in South Australia, and I think there’s a real drive from chefs to get that connection from paddock to plate.”
Connor is also an ambassador for South Australian wild-game supplier Australian Meats, which supplies kangaroo, venison and wild boar. He’s particularly excited about putting kangaroo chops on the menu.
“I love their values and their ethos around it all, and the sustainability. It really resonates with me, and that’s why we started working together and built the partnership.
“The best part of being a chef is the passion and being able to tell the stories of producers, the land that we’re on, just unearthing all of that and being able to showcase that in such a fun and unique way.”
You don’t need to know anything about fine dining
And what about diners who’ve never set foot in a Michelin-starred restaurant?
“We’re in the hospitality trade, right? So we want to be hospitable. We want people to be comfortable,” Connor says.
“Come see the building, see the land that we’re on, experience some cool dishes based around local produce and seasonality.
“There’s no stuffiness. There’s no pretentiousness. It’s actually quite an approachable experience.”
From December, Anvers plans to offer two menus: the Short Story, generally five to seven courses, and the Long Story, around eight to 11. Diners can advise the restaurant of dietary requirements when booking, including vegetarian preferences.
And Connor’s advice for anyone visiting?
“Drink some vino. Sit back, relax, enjoy the view and the food, and just have a good time.”
A star with a bigger impact
SA became the first Australian destination to join the Michelin Guide in October 2026, with 77 restaurants recognised in its inaugural selection, including 11 awarded Michelin stars. Magill Estate Restaurant received two stars, while 10 others, including Anvers, received one.
Another 16 restaurants have been recognised with a Bib Gourmand for offering high-quality food at great value, and 50 have been included in the official Michelin Guide selection.
“For so long, South Australia was always put behind other states,” Connor says.
“We have an amazing food scene and culture here. It’s vastly diverse, it’s full of passion, it’s full of energy, it’s full of connection to place and chefs’ personalities.”
Since the Michelin announcement, bookings at Anvers have increased by what Connor describes as an “astronomical” amount, and the restaurant is taking on more staff, both in the kitchen and front of house.
For Connor, that growth also presents an opportunity to invest in the next generation of hospitality professionals.
Among them is Noah, a 21-year-old chef who joined Anvers in February. Following the completion of his trade studies in December, Noah will transition into a full-time demi chef de partie position, creating an opportunity for another young chef to join the team.
It’s a progression that reflects Connor’s commitment to developing talent and building a kitchen culture where young chefs have the opportunity to learn, grow and advance their careers.
“For South Australia, Michelin isn’t just about us being on the global stage. It’s also creating jobs and investing in the future of this industry.”
The chef behind the star
For all the care and passion he puts into perfecting his tasting menus, Connor’s stayed down-to-earth when it comes to food.
“I love a good Sunday roast. I love my bubble and squeak the next day. Love my beans on toast,” he says.
He’s also a fan of the local restaurant scene, particularly McLaren Vale’s Salopian Inn, Tread Lightly in Willunga and The Little Rickshaw at Aldinga.
“Little Rickshaw is my go-to. I love Little Rickshaw,” Connor says.
“My sister and I actually went there two days after the Michelin ceremony to celebrate.”
Explore South Australia’s Michelin-recognised restaurants in the official Michelin Guide.
