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.