Bianca Welsh is the doyenne of Stillwater’s Front of House. Taking out Young Australian Restaurateur of the Year at age 26, she’s spent the better part of her career immersing herself in the Tasmanian hospitality scene and building teams that are the envy of many a great restaurant. Good mental health is at the cornerstone of everything she does, backed by a degree in Psychology and Mental Health First Aid certification. An inspiration and wonderful support to many, and a true leader in her field.

Executive Chef Craig Will’s approach to food hasn’t drifted from his first cooking encounter at the ripe old age of five. Growing up in Tasmania, his backyard was filled with fruit, vegetables and a remarkable walnut tree that inspired a cake recipe that would change his world. This abundance of earthly rewards, combined with an intuition for flavour, pointed Craig to the kitchen and he never looked back.

Craig’s menus are a celebration of all things Tasmanian: seasonal and simplistic, often with a heavy sprinkle of sustainably harvested seafood, Tamar Valley veggies, and something sweet and fruity to finish.

James Welsh – Sommelier and glass-half-full-kind-of-guy – started as a waiter at Stillwater fresh from stocking shelves at the local Bunnings. Hastily, 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. More recently, he has travelled as far as Hong Kong for specialty tastings and is a regular on wine panels and as a judge at wine shows.

James’s generous nature and love of wine flows through everything he does. His regular tastings and information sharing sessions have inspired many members of the past and current Stillwater team, with some even going on to pursue formal wine training.