Our Team

Founders and Vignerons

Matthew and Brad both come from a corporate background, with Matthew completing a Bachelor of Mechanical Engineering and Brad a Bachelor of Science. Matthew has over 20 years’ experience in automotive design, engineering and manufacturing, with 11 of those years as an executive with General Motors. His career has seen him work in the USA, South Korea and Australia. 

Brad commenced his working career in the genetics department at Melbourne University with his career primarily focused in the areas of Program Management and Management Consulting across multiple industries.

While living in the USA, the couple purchased their first vineyard in Steels Creek, at which point they had their wine made under contract. After a seven and a half year stint overseas, they returned to Australia at the start of 2015 with their four year old son Sebastian, and started to set up their own winery. 2016 saw the two release the first wine made themselves under close instruction from their previous winemaker.

Steels Gate was not their first introduction to the wine industry, in 2004 they established a retail and wholesale wine business in Chapel St, Windsor. Brad left his corporate position at this time to run the business, which they subsequently sold in 2006 when they suspected Matthew would be sent overseas with his corporate job.

Venue Manager

With a degree in business and over 15 years of industry experience, Laura brings a wealth of knowledge, leadership, and passion to her role as Venue Manager. A true lover of Pinot Noir, she’s worked across a diverse range of hospitality settings — from charming country pubs to bustling venues along Melbourne’s Collins Street. Laura’s warm, customer-focused approach and eye for detail help shape every aspect of the guest experience at Steels Gate.

Head Chef

Balli Randhawa brings over 12 years of diverse culinary expertise to the Steels Gate kitchen. His journey through the industry has spanned luxury hotels, high-paced restaurants, and renowned vineyard dining, giving him a deep appreciation for the "farm-to-table" connection.

Balli’s culinary philosophy is rooted inModern Australian cuisine, artfully woven withMediterranean influences. His menus are a celebration of seasonal produce and clean, vibrant flavors. A natural innovator, Balli is constantly experimenting with new ingredients and contemporary techniques to ensure every dish at Steels Gate is both a discovery and a delight.

Outside the KitchenWhen he isn't crafting seasonal menus, Balli finds balance by spending time with his wife and two children. Whether it’s taking long drives through the countryside or relaxing at home with the family dog, he draws inspiration from the simple pleasures of life. With a passion for excellence and a creative eye on the future, Balli is dedicated to evolving the Steels Gate dining experience into something truly extraordinary.

The Culinary Vision

Seasonal Focus:Ingredients sourced at their peak to reflect the Yarra Valley harvest.

Modern Influence:Classic Mediterranean roots met with contemporary Australian flair.

Perfect Pairings:Working closely with vignerons Matthew and Brad to ensure the menu harmonizes perfectly with the estate’s minimal-intervention wines.