RESIDENCY KITCHEN

Chin Chin at Pier June – September 2026

An Evolving Chef Residency in Hobart

The Resident Kitchen is the heart of Pier.

Rather than a single, static menu, Pier hosts a rotating program of resident chefs — from Tasmania, across Australia, and around the world — each bringing their own lens while working with local produce and suppliers.

Every residency is time-bound, distinct, and designed specifically for Pier.

INGREDIENTS

While our chefs change, our commitment does not.

Every resident works closely with Tasmanian farmers, fishers and makers, translating local ingredients through their own cultural and culinary point of view. The result is dining that feels both grounded and unexpected.

For diners, it means Pier is always familiar — and always new.

method

Chefs take over the kitchen for a 4 month residency

Menus are built around Tasmanian produce, seafood and seasonality

Each residency brings new techniques, stories and flavours

Guests are invited back again — because no two menus are the same

Meet the Team

  • A woman with short blonde hair, wearing a sleeveless orange top and beige pants, sitting on a beige bench, writing in a notebook. There is a large green plant to her left and a framed abstract art piece behind her. Sunlight casts shadows on the wall.

    Ben Cooper

    GUEST EXECUTIVE CHEF

    With a vision for building something meaningful, our founder brings a blend of big-picture thinking and hands-on experience.
    They set the tone for everything we do.

  • A man wearing a blue sweater and beige pants sitting on a bench against a beige wall, casting a shadow.

    Emmett Marsh

    HEAD CHEF

    Focused, approachable, and driven by results, our sales manager is all about building strong relationships. They help connect people to the right solutions—with clarity and care.

  • A woman with curly dark hair sitting on a bench, staring to the side with sunlight casting shadows on the wall behind her in a modern interior.

    Eleanor Parks

    SOUS CHEF

    Creative and strategic in equal measure, our marketing director brings fresh ideas to every campaign. They turn insights into action and help our message resonate with the right audience.

  • Young man sitting on a bench, casting a shadow on the wall, wearing a gray polo shirt and cream-colored pants.

    Karl Holland

    CHEF DE PARTIE

    Friendly, attentive, and always ready to help, our customer service manager ensures every interaction is a positive one. They keep communication clear, timely, and human.