The Agrarian Kitchen is looking for a new head chef

Image source: @agrariankitcheneatery via Instagram

Last night, Tasmania’s acclaimed, two-Hat restaurant the Agrarian Kitchen announced on social media that award-winning head chef, 26-year-old Ali Currey Voumard will run her final service on April 1.

It posted on Instagram: “It is with a heavy heart that we bid farewell to our current head chef, Ali Currey-Voumard as she spreads her wings into the greater world. She has built a formidable team, culture and reputation, taking our vision for what The Agrarian Kitchen Eatery should be and expanding upon it to make it better than we could have ever imagined.”

Currey-Voumard got her first job in a kitchen at 15 before meeting Rodney Dunn, the co-owner of the Agrarian Kitchen when it was only a farm and cooking school, before its restaurant opened. Dunn offered her a free place in one of the cooking school’s workshops, before then, recognising her skill, offering her a weekend job there.

At 16 she moved to Melbourne to work several kitchen jobs, including for Andrew McConnell. When she and her partner visited the Agrarian Kitchen again in 2016, Dunn offered her the job of head chef at his soon-to-be-open Agrarian Kitchen Eatery.

The restaurant has won many accolades in its short life, having only opened in October 2017. It was last year’s Good Food Guide Regional Restaurant of the Year, and has been listed on a number of publications’ top restaurants of Australia lists. Currey-Voumard most recently won "Best New Talent" at Gourmet Traveller's Australian Restaurant Guide Awards.

Now, they are recruiting publicly for a new head chef.

“At The Agrarian Kitchen Eatery, our chefs work with real ingredients over our wood-fired oven and grill, including locally reared rare breed animals and heritage fruit and vegetable varieties,” the restaurant posted on Instagram last night. “They greedily expand their knowledge of food to include cheese making, bread making, meat preservation and charcuterie, fermentation, whole animal butchery and much more. Our new head chef will foster a sense of family with their peers, treat every element of their work place with love and respect, understand the importance of laughing while they work. They will be creative, produce driven and adaptable - working with the seasons, not against them.”

Cover letters and CVs should be sent to Rodney and Severine at