Food Wine Sleep

Chef Iain Todd trained in Melbourne at Mode, St Kilda and the renowned Fenix in Richmond and then returned to Hobart in 2003 to continue his apprenticeship at Meadowbank Estate. In 2004 he was invited by award-winning chef Andre Kropp to help establish and work at Henry’s restaurant at the five-star The Henry Jones Art Hotel where he became Sous Chef.

Iain was the 2006 state finalist in the prestigious Lexus Young Chef award, was a finalist in Apprentice of the Year in 2005, was a member of Team Tasmania which won a gold medal at Tasting Australia 2005. He has also won gold and silver medals in Salon Cullinaire events. At the age of 27 this is his first restaurant and his opportunity to explore his passion for creating fine food.