Stuart Oldfield started his apprenticeship in Sydney in 1995 working for several years there, then moved to Melbourne, working at Donovan’s on St Kilda beach for 3 years. He then moved to Canada working at the Gramercy in Vancouver. Coming back to Australia, Stuart took a job re-vamping Young & Jacksons and then moved to Radii ion the park Hyatt for 2 years.
Later he moved to The Barossa Valley and became Executive chef of Saltram wine Estate.
Stuart then decide to go out on his own, creating Hand Made Catering specialising in top end events based in Greater South Australia. This has been open for 8 years and employs 12 full time chefs, has a restaurant at Pike & Joyce winery in the Adelaide Hills, runs the food for the luxurious Kingsford Homestead and Tanunda House, works with 12 exclusive venues and over 50 wine brands in greater South Australia.