HOTELIER

Chris McNally has over 2 decades of exceptional experience ranging from high end city restaurants to hotels across the world. 

Chris began his hospitality career in the kitchen as an apprentice for a local pub in Launceston in the early 90’s. He quickly realised the front of house was where his passion lies and transitioned over. 

He quickly worked his way up through the ranks of hospitality and has gone on to manage restaurants and hotel restaurants across the world, with highlights such as prestigious and hatted venues such as Flying Fish in Sydney, Tom Aikens restaurant in London, The Press Club in Melbourne and the Apollo in Sydney and has been involved in a number of opening of new high end venues and rebranding of hotel restaurants. The latest role prior to be lured back to Tasmania was in Bodrum in Turkey at the exclusive and luxurious Macakizi Hotel as the Food and Beverage Manager for five years. 

The opportunity to become a part owner of Stillwater and Black Cow was a harmonious match as Chris has been working casually over the off season in Turkey. Being the summer months in Tasmania he quickly became a huge asset to the team with his broad range of experience and expertise. 

Chris is now the Hotelier/Co-owner of the businesses and opened and ran the new arm of the group’s business – Stillwater Seven. Seven luxury rooms by the water of kanamaluka/Tamar River, just above the restaurant. His service is highly sought after with some of his guests following him from Turkey! He is also very involved with restaurant operations and works in and on the business with his other business partners.