Chef Ben Sommariva

“When I was 15, my first head chef took me out to lunch at Jolleys. I still remember how brilliant that meal was.”

Our Executive Chef Ben Sommariva can best be described as one of Adelaide’s quiet achievers. However, his background and experience speak volumes of his contribution to our culinary landscape.

“I love to use herbs, vinegar and oils to bring a hint of my italina heritage to the menu.”

In various senior roles including Executive Chef, Ben has contributed to the reputions of Sean’s Kitchen, Fino Willunga, the Feather’s Hotel, The Kitchen Door at Penny’s Hill, D’Arry’s Veranda and Mr Riggs Cellars.

“Using the best fresh local produce and by adding my personal touch, I will maintain Jolleys high standards of innovation.”

Sitting quietly on the banks of the River Torrents, Jolleys Boathouse is relaxing, seductive yet only a short walk from Adelaide’s CBD. Just the place for our quiet achiever.

“Jolleys has long been an icon of the Adelaide restaurant scene, and I have always wanted to lead the kitchen here.”