Scouted to work all over the world, a hatted chef has made east coast Tasmania home.

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Where did you grow up, and when and how did you end up here in Tasmania?

I grew up on the family farm in The Hawkesbury, northwest of Sydney. My father was an orchardist. I first came to Tasmania in early 2009, when I was head-hunted to be part of the opening team at Saffire Freycinet as Executive Chef.

You’re currently the Operations Manager at Freycinet Marine Farm on Tasmania’s east coast. Tell us about your career experience up to now.

I completed my apprenticeship in a small restaurant in the lower Blue Mountains, focusing on European-style food, before leaving to work in Zürich, Switzerland, at The Dolder Grand, an iconic hotel that is listed on the Leading Hotels of the World. I also worked in hotels in Sweden and the UK, before returning to Australia. After a little bit of burnout from cooking, I followed my passion to front-of-house, where I worked at Edna’s Table, Sydney, a restaurant focused on indigenous ingredients - ahead of its time. At the same time, I worked evenings at my local restaurant, Milsons in Kirribilli. I then took on Milsons’ sister restaurant, Jaspers, in Hunters Hill, jumping back to the other side, taking on the role of Executive Chef. I was very honoured to receive my first accolade, the Sydney Morning Herald’s Chefs’ Hat, after just four months in the role. After a year, I took on the Executive Chef role at Milsons, and ran both kitchens for several years, achieving Chefs’ Hats for both restaurants during this period. In 2003, I was head hunted to take on the role of Executive Chef at Orient-Express Lilianfels Blue Mountains. After six years based at Saffire Freycinet, Federal Group created the role of Executive Food & Beverage Manager, where I led an amazing team of chefs, and restaurant and bar staff for several venues in Hobart, as well as at Saffire. I was part of the opening team at MACq 01 Hotel, Landscape Restaurant at The Henry Jones Art Hotel, and Evolve Spirits Bar. After 10 years with Federal Group, I moved to New Zealand to work with Luxury Lodges, until I was forced to return to The Hawkesbury due to the pandemic lockdown. My overwhelming desire was to return to live and work in Tasmania. I find myself now back on the east coast where it all started, where I manage the food venues for Freycinet Marine Farm.

Calamari, scallops, congee by Hugh Whitehouse (image supplied)

You’ve travelled around the state (and world!) for your work. Picking a favourite part of Tassie is like picking a favourite child, but give it a go!

My favourite part of Tassie is the east coast for its beautiful beaches, coastal lifestyle, great vineyards, and scenic drives. However, at certain times of the year, due to Tasmania's seasons, there’a always another part of the state that you want to visit, like the Huon Valley for autumn apples in season, or the wild west coast when the Roaring Forties winds hit.

What does a day in your life look like?

On a weekday, walking before dawn around the Bicheno foreshore, and coffee at Little Bay Patisserie, before driving to work which is on the doorstep of Freycinet National Park. We get to work with the freshest produce that we grow and harvest, and have an opportunity to meet a variety of people, from locals to visitors from all over the world.

For you, what's so wonderful about Tasmania? Why do you live here?

I love the seasons, the produce, the relaxed way of life, and the freedom to get out in nature. It doesn’t matter where you look - you always see sky or sea. It has everything you need, just not as much of it.

Ocean trout safaris by Hugh Whitehouse (image supplied)

What must every visitor to Tasmania do while they’re here?

Visit Freycinet National Park, or one of the many others. Have a feed of Tasmania oysters. Drink a dram of Tasmanian whisky. Chat to a local. Visit the Tasmanian Wilderness World Heritage Area. Go to a farmgate or stop at a roadside stall for fresh local produce.

Where do you get away to for a Tassie staycation?

Hobart, to stay at one of the many great hotels, and enjoy a great meal at a restaurant.

Where are your favourite local haunts for eats and drinks?

Here on the east coast, choices are limited, so home is a great kitchen, and I love Little Bay Patisserie and Freycinet Vineyard. In Hobart, Landscape, Ogee and Pitzi, as well as others too many to mention for a meal, or one of the many breweries.

Describe your perfect Sunday in lutruwita/Tasmania.

I have a veggie patch and a love for gardening. Sundays start with a morning walk on Denison Beach, followed by cooking and inviting friends around for a home-cooked meal.

Q&A: Hugh Whitehouse, Chef & Manager