The people behind the farm.

Managing Director

Jordan Parker

Jordan helps steer the bigger picture — the investments, partnerships and long-term thinking that keep the farm growing sustainably. He is a firm believer that the best hospitality starts with getting the growing right, years before anything reaches a plate.

From Kojonup, with a deep respect for the region’s produce and the people who grow it.

Director

Scott Bell

Scott leads Capel Marron Farm day to day — from the health of the ponds to the shape of the seasons ahead. His job is to keep a working aquaculture farm and a busy hospitality venue pulling in the same direction, without either one losing what makes it special.

Perth born and bred, he made the move south for the water, the produce and the pace.

“Clean water, slow time, and no shortcuts. Everything else follows from that.”

Executive Chef

Ben Connell

Ben sets the direction for everything that comes out of the kitchen — the seasonal menus, the shared banquets, the way our own marron and seafood are treated with as little fuss as possible. The kitchen sits metres from the water, and his cooking never forgets it.

Trained across some of WA’s best kitchens, drawn back to the South West for the produce — and the pace.

Head Chef

Jeff Higgs

A South West based chef with over 20 years of culinary experience, Jeff trained in Sydney and is passionate about creating dishes that seamlessly blend classic techniques with local, fresh, seasonal ingredients.

He has been part of the team at Capel Marron — and its innovative hospitality experience — since day one.

Venue Manager

Tara Polette

Tara runs the venue — the weddings, the conferences, the long lunches and everything in between. She is the one couples and organisers deal with from the first enquiry to the last guest leaving, turning a run sheet into a day that feels effortless.

Unflappable on the biggest days, and the reason nothing here ever feels rushed.