“Through all my travels, Tasmania keeps drawing me home. The North West is so abundant, and you can see that the producers really care about and love what they do.”
With more than 15 years of experience in kitchens across Tasmania, London and beyond, Lilly Trewartha is an accomplished chef and passionate advocate for small-scale farmers and diverse food cultures.
Raised in southern Tasmania, a region celebrated for its exceptional produce, Lilly developed a deep love for fresh, locally sourced ingredients – an ethos that continues to define her cooking philosophy. Her career includes time in some of Tasmania’s most renowned kitchens, such as Garagistes, Franklin, and Dier Makr, as well as Peg in London, where she refined her approach to seasonal, ingredient-driven cuisine.
In 2020, Lilly co-founded the six-month pop-up Izakaya Temporary, drawing inspiration from her travels through Japan. She has since evolved this concept, showcasing her distinctive blend of Japanese izakaya flavours and Tasmanian produce at venues across Tasmania and interstate.
Now working as a freelance chef, Lilly brings her personalised dining experiences to events and homes across Australia. Lilly’s menus always seek to showcase the finest seasonal produce, sourced locally whenever possible, and are strongly influenced by Japanese cuisine, as well as by her global travels.