Lilly Trewartha has spent the last 12 years immersed in her career as a chef, driven by a curiosity of the diversity of global food cultures and experiences.

She’s spent time working in restaurants, private homes and luxury accommodations across Europe and Australia, before returning to her home state of Tasmania where her passion and appreciation for produce, food and cooking began.

Most recently, Lilly has spent time cooking in the kitchens of Franklin (TAS), Peg (London), Dier Makr (TAS) and co-created 6 month pop-up, Izakaya Temporary, inspired by her time in Japan.

Lilly also regularly consults to like-minded brands and organisations such as Trade Tasmania, Shima Wasabi and Pyengana Dairy to develop high quality food content and recipes.

In 2012, Lilly’s had a lucky introduction to one of Tasmania’s most celebrated chefs – Luke Burgess. Lilly began to work under the guidance of Luke and fellow chef Will Gleave (now of Bright and P.Franco in London) at the unforgettable Garagistes restaurant in Hobart.

Follow her on Instagram @lilly_trewartha.