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Bianca Welsh


Bianca Welsh, doyenne of the front of house, has not only trained and created a team which is the envy of many a great restaurant, her work in the mental health sector is admirable.  Ahead of her time, she recognised the importance of good mental health in the workplace and on top of going out and getting a psychology degree to help her HR role she has supported and inspired many, creating and sharing resources to keep everyone fighting fit.  She is also bloody good at what she does, taking out Australian Young Restaurateur of the Year at the age of 26…no mean feat!

Craig Will


Executive Chef Craig Will’s approach to food hasn’t drifted far from when he wandered into cooking at the ripe age of 5.  Growing up in Tasmania his backyard was filled with fruit, vegetables and a remarkable walnut tree that inspired a cake recipe that changed his world. This abundance of earthly rewards, combined with an intuition for flavour, pointed Craig to the kitchen and he never looked back.  A formal apprenticeship in Hobart and then time cooking off island netted him extensive experience working with seafood….and a wife, also in the trade.  An invitation to join the team at Black Cow Bistro in Launceston allowed Craig to join as a Co Owner and his consistent celebration of Tasmanian food and the people who make it is obvious across his ever-changing menus. The offerings reflect the season, an appreciation of simplicity and Craig’s particular love of coastal seafood, Tamar Valley veggies and something sweet and fruity to finish. 


James Welsh


James Welsh, Sommelier and glass half full kind of guy started as a waiter at Stillwater fresh from stocking shelves at the local Bunnings.  His passion for the local wine industry saw him dive deep into the oenological world, becoming a Len Evans Scholar (considered the world's most prestigious wine school) in 2014, and he now travels on invitation to specialty tastings as far away as Hong Kong James sits on wine panels and judges wine shows amongst many other things wine. This passion for all things vinous and his rise through the ranks saw him offered an ownership opportunity before the age of 30 which he grabbed with both hands.  His generous nature and love of wine has inspired the team and through regular staff wine tastings and knowledge sessions he now has numerous members of the team pursuing formal wine training.

To join our team please send through your resume and cover letter to: 

Kitchen -
FOH/Hotel -
Wine Team -

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