Meet the Illuminate Hosts
Debuting in 2025 are the Illuminate Hosts – a program featuring new dining experiences exclusive to Illuminate Adelaide. We sat down with some of the businesses participating.
Laura Gardiner
Monica Bistro
What does your role involve?
Managing the party (the bar).
What’s the biggest misconception about working in hospitality?
That it’s a dead-end job with no career prospects.
What’s your favourite part about Illuminate?
Being able to appreciate art and having families come together.
What does a festival like Illuminate do for small hospitality businesses like yours?
It shines a light (haha) on us small folk to be able to introduce ourselves to new guests.
What’s on your special Illuminate-themed food/drinks menu?
We have two very vibrant cocktails inspired by the lights, including The Pink Dragon (Dragonfruit three ways, Violette, yuzushu, lime and yuzu soda, with blackcurrant foam), and Ube Sesame (sesame washed vodka, dry curacao, jasmine, coconut milk, and ube), as well as our speciality skewers.
Favourite place in Adelaide where you’re guaranteed a good time?
Arab Steed Hotel
Fernando Miyazaki
The National Wine Centre
What does your role involve?
My role as a sommelier is all about connection — connecting people to the world of wine in a way that feels accessible, welcoming, and engaging. It’s not just about recommending a bottle; it’s about reading the room, understanding each guest’s tastes or curiosity, and guiding them through an experience that’s both enjoyable and memorable.
What’s your least favourite part of the job?
As much as I love working as a sommelier, I’d say the least favourite part is when people assume wine service is intimidating or exclusive. Sometimes guests feel nervous about asking questions or worry that they need to ‘know’ about wine to enjoy it, when in reality, my job is to break down those barriers. Wine should be approachable and enjoyable for everyone.
What’s your favourite Illuminate event?
It’s hard to pick just one, but [the events] in the Botanic Gardens have always been a highlight. There’s something magical about walking through immersive, illuminated nature it feels both futuristic and grounding. It’s the kind of experience that stays with you long after the festival ends.
AM or PM?
AM
Lilli Cavill
Station Road Adelaide
What does your business specialise in?
We specialise in modern Australian cuisine with French influence. We pride ourselves on being able to source quality ingredients from local and domestic producers, wherever we can find the best. Our wine list is extensive, we will showcase classic varieties from well-known producers and regions, however we are not afraid to highlight wines that are more obscure and niche. We believe our list has something for everyone.
What’s your favourite part about Illuminate?
Seeing our city have so much life and atmosphere, even in the dead of winter.
What’s on your special Illuminate-themed food/drinks menu?
The Illuminate two-course set-menu at Station Road which includes a glass of wine for $55 per person.
What’s your favourite Illuminate event?
It’s always been the City Lights. I love taking a stroll through the city to see the beauty and creativity of the lights surrounding our landmarks.
Favourite local wine at the moment?
Deviation Road ‘Beltana’ Blanc de Blancs – Adelaide Hills, SA
Andrew Cooper
2KW Bar and Restaurant
What’s the biggest misconception about working in hospitality?
That it’s not a credible career, and that it’s something we only do while studying. It annoys me that people don’t see that this is an industry that offers so much – it’s creative, it’s with people, and it can take you all over the world.
What’s on your special Illuminate-themed food/drinks menu?
This year, we have taken Illuminate to a whole new level – introducing the Black Ruby Rooftop.
I’ve created a really exciting cocktail menu using the Johnnie Walker Black Ruby – its scotch that is perfect for blended cocktails and with some gorgeous flavours drawing inspiration from cherry blossom, sesame and burnt butter. We will be serving up some incredible cocktails that will blow your mind on what you can do with scotch.
AM or PM?
I’m a bartender – the night is my time.
Robin Wagner
ILA – Immersive Light and Arts & Restaurant Aurora
What does your role involve?
As the executive chef at ILA, I oversee all aspects of food within the venue. My role is hands-on and covers everything from creating and costing menus to leading staff training and development. I work closely with the entire kitchen and front-of-house team to ensure smooth operations and consistent quality. Communication is key, so I also act as a central point of contact within the team, ensuring everyone is aligned and working together to deliver an exceptional dining experience.
What’s your favourite part of the job?
I love creating memories for our guests. I want them to enjoy each dish, but also be challenged – whether that’s through unexpected flavours, techniques, or presentation. I also really enjoy working with my team. There’s something special about building a shared vision and seeing it come to life together.
What does a festival like Illuminate do for small hospitality businesses?
It gives us a valuable platform to showcase what we do. It brings in new people, creates buzz, and allows us to be part of a broader cultural experience in the city.
Favourite place in Adelaide where you’re guaranteed a good time?
Anything in nature. Adelaide has so many beautiful spots to escape and reset.
