Chefs

Craig Will

craig will

stillwater

Craig Will is Executive Chef and Co-owner of two of Tasmania's finest restaurants, Stillwater and Black Cow Bistro. As an ambassador for Tasmanian produce, including Tasmanian-grown Shima Wasabi, Craig champions the use of premium local ingredients in his venues.

stillwater stillwater

About Craig Will

Born and bred in Tasmania, Craig developed an interest in cooking and showcasing the flavour of quality produce from an early age. Growing up with a large veggie patch and fruit orchard, preserving, jamming and chutney producing, along with harvesting walnuts, were regular family events.

Craig undertook his apprenticeship at Hotel Grand Chancellor in Hobart, where he gained experience in everything from butchery to pastry and buffet to fine dining. During this time, he met his wife Monica, who was also an apprentice Chef. An opportunity for Monica in Adelaide saw the pair relocate, with Craig taking a position at Salt, a wine bar in Glenelg.

After 2 years the pair returned to Hobart where Craig commenced working at Marque IV, where he quickly gained the Sous Chef role. The opportunity to take on his first business partnership and Head Chef position at Black Cow Bistro lured Craig back to Launceston in 2008. At Black Cow Bistro Craig specialises in showcasing premium aged, free-range, grass feed, artificial hormone free Tasmanian Beef.

In 2010 Craig bought into the Stillwater Restaurant and is now Executive Chef and co-owner in both restaurants. Located in a renovated 1830's flour mill on the picturesque Tamar River, Stillwater is renowned for farm to fork dining with a strong focus on Tasmanian produce. Craig's pride and love of local produce and the seasonal nature of Tasmanian agriculture combined with his 'less is more' philosophy allows quality ingredients speak for themselves.

Craig has kindly shared a recipe which was developed for Festivale, Tasmania's coveted Launceston-based food and wine event: Barbecued Nichols Ethical Free-Range Chicken with Warm Potato Noodle Salad, Shima Wasabi Creme Fraiche, Japanese Pepper & Katsuobushi. Enjoy this dish at Stillwater Restaurant or view it on the Flowerdale Farm website.

Stillwater

Black Cow Bistro