“Through all my travels, Tasmania keeps drawing me home. The North West is so abundant, and you can see the producers really care about and love what they do.”
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 spent time working in cult Tasmanian restaurants including Garagistes, Franklin and Dier Makr as well as many contemporary restaurants across Europe and London. Lilly was lucky enough to grow up in southern Tasmania, a region now widely celebrated for its incredible produce and a lifestyle built around appreciating the bounty of nature. Growing up around this abundance instilled a deep love of food and an appreciation for fresh, locally grown produce that shaped her values around cooking from an early age. These foundations sing through Lilly’s approach to food and cooking today and, drawing on the wealth of her experiences from across the globe and unique local knowledge, she currently runs her own pop-up Izakaya Temporary and works as a freelance chef, seeking to create exceptional one-off events.