people & produce

Stephen Peak will once again be overseeing operations in the kitchen for Growing Good.

Stephen grew up in Byron Bay, and it was both here and in Queensland where he trained as a Chef and worked in several high-end restaurants. During a stint in London, Stephen was part of a team at Paxton & Whitfield cheesemongers where he sourced cheeses from small scale dairy producers for the retail and wholesale markets.

In 2018, Stephen moved to Tasmania to work at the Agrarian Kitchen, where he is now Head Chef. It was on a previous trip in Tasmania when he visited the Agrarian Kitchen that he saw an opportunity to focus his cooking on what he is most passionate about; high quality ingredients from local producers. As head chef, he has been able to establish close working relationships with Tasmanian producers and growers bringing local ingredients to the forefront of high-quality dining in Tasmania.

In 2022 Stephen joined the board of Sprout, where his passion and enthusiasm for small-scale producers is invaluable.

Christian began working as chef over two decades ago in one of Hobart’s busiest and longest-running kitchens, Da Angelo’s, before completing his apprenticeship at hatted Melbourne restaurant Taxi Dining Room. A move to London saw him working with the Gordon Ramsay Group in opening the prestigious Savoy Grill. On his return to Tasmania, Christian discovered a reinvigorated Hobart where the opening of world-class museum MONA had helped breathe new life into the city.

In 2015, along with Heiki Stanley and Will Priestley, he launched Aløft Restaurant on the top floor of Brooke Street Pier. 

Some 8 years later with experience as a business owner, and 21 years in the kitchen, Christian felt ready for a new challenge; he was the heart and driving force behind conceptualising, building and opening Maria in May 2024 on the floor directly below Aløft.

Tom Westcott was the chef at Hobart’s famed Tom McHugos until it sadly closed it’s doors for the final time.

Tom grew up on a sheep farm on the Tasman Peninsula, which meant they ate a steady diet of mutton. Westcott reckons it wasn’t until he got into restaurants as a glassie and kitchen hand when he moved to Hobart to study media, that he first ate lamb.

It was the two years at Garagistes that transformed Tom into the chef he is today. It “opened it up as a career path for me, and made it apparent it wasn’t just about slapping food on a plate and flirting with waitresses.. and being a ratbag. It was actually about having some credibility, learning about food and being a part of what now in Tassie is a movement.”

Tom also worked at MONA and Franklin, and together with partner Whitney ran Tom McHugos, with it’s famed nose-to-tail philosophy and an emphasis on locally grown, seasonal vegetables.

Lilly is a Tasmanian-based chef who creates dining experiences that celebrate locally sourced, fresh ingredients and the stories of independent, small-scale producers. Through her exceptional offerings, Lilly provides diners with a chance to reconnect with the world around them.

Her pop-up, Izakaya Temporary, has garnered a devoted following in Tasmania and across Australia, showcasing the best seasonal produce, local to regions with traditional Japanese cooking techniques.

Specialising in exclusive culinary events, Lilly’s pop-up events offer a deep connection to Tasmania’s vibrant food scene. Whether taking residence in Hobart restaurants or traveling across Australia, Lilly also brings the Izakaya Temporary experience to weddings, birthdays, private homes, and corporate gatherings.

Small batch wines made from parcels of fruit sourced sites of interest in lutruwita/Tasmania, with a focus on Chardonnay and Pinot Noir from the Derwent Valley. The winery is located on the outskirts of Hobart in the industrial hub of Goodwood. A repurposed meat processing facility now home to three wine producers working communally. Some barrels, a few tanks, a basket press and a forklift. Winemaking here is honest and rustic.

Dr Edge is one of the most highly sought after Tasmanian brands getting around, with winemaker Peter Dredge at the helm. After a stint at Petaluma and Ashton Hills, he made the move to Tasmania where he was the senior winemaker at Bay of Fires, gaining invaluable local knowledge from industry stalwarts like Paul Lapsley, Tom Newton and Ed Carr.

Pete says it best though; “I’m not telling you one is better than the other but the soil type and or micro-climate is the biggest difference between the three wines, you’ve got gravel soils from Joe Holyman’s vineyard, volcanic from the east coast, and mostly sandy from Meadowbank in the Derwent Valley.”

Ashley and Jane Huntingdon are farmers brewing farm ales & ciders in unique batches using farm grown ingredients from our own property in the Derwent Valley of Tasmania as well as ingredients sourced directly from farmers across the state. Barrel aging, spontaneous fermentations, experimentation and everything in between. Fruit in ale, sour cherries and more.