Host Chef: André Kropp
Executive Chef - Wrest Point

Originating from Cape Town, South Africa, André has worked extensively in Europe, Africa and now Australia over the last 30 years. 

Employed by the Federal Group for the last 15 years, originally as Executive Chef at The Henry Jones Art Hotel and now at Wrest Point Hotel and Casino where André oversees a brigade of 70.

André prides himself on investing his time in mentoring young chefs, teaching the next generation of top Tasmanian chefs. 

André was recently selected to represent Tasmania  in Shanghai, cooking at the Savour China Gala dinner at the Peninsula Hotel Shanghai.

André was the founding President of the Australian Culinary Federation – Tasmanian Chapter and in 2015 was elected to the position of National Vice President of the Australian Culinary Federation with the primary role of heading up the Culinary Committee.

Karen Jones
Head Chef - Derwent Estate

Born in Switzerland to Scottish and Australian parents, raised in Indonesia, and classically trained in France, Karen’s kitchen career started in Michelin restaurants in Switzerland and Ireland before relocating to Australia. After a few years in Melbourne, then a few more in The Whitsundays, she moved to Tasmania, which she has now called home for 15 years.

After joining the team at MONA for the opening of the museum, she spent the next six years in The Source before moving on to The Glass House, initially as sous-chef, then stepping into the head chef role. She has now taken the reins at Derwent Estate and enjoys working with local producers and growers to deliver a menu featuring just some of the top-quality ingredients Tasmania has to offer, incorporating flavours inspired by her international upbringing,

Karen’s main course will tie together her Scottish and Australian heritage, French background and her adopted Tasmanian home to accompany the fine wine from Derwent Estate.

Andrew Russell
Head Chef - Restaurant Maria

Andrew has always had a passion for food.  Since falling into the hospitality industry through a school VET program. Andrew went on to spend time honing his skills in some of Tasmania’s best restaurants, working under and alongside a long list of Tasmania’s best chefs, including Variety of Chefs well-known MC and Chef Paul Foreman. 

Striving to learn, grow and improve with every opportunity, it wasn’t long before Andrew became addicted to all things food, wine, and the industry as a whole. 

“Having watched Tasmania’s produce, restaurant and bar scene continue to develop over the last few decades has been something truly special to see. Tasmania has become a destination people flock to, and I’m so proud that I get to have my name as part of that scene.”

Having run away to the Whitsundays for a couple of years working in fine dining restaurants and resorts (including the award-winning Quaila), Andrew found himself returning to Tasmania to start a family. Upon his return, Andrew was lucky enough to be a part of the opening of Faro at Mona, continuing the success of the award-winning boutique Maylands Lodge, the opening of The Shed at Derwent Estate, and now, starting a new adventure at Restaurant Maria set within the beautiful Brooke Street Pier with Christian Ryan and his wonderful team from Aloft. 

Andrew’s focus in the industry is to continue providing the public with a high level of food and service and to also continue to mentor the next generation of chefs. 
“It is incredibly important that we attract these young people into the industry and give them the tools to continue and improve on our hard work. I fear if we don’t champion and encourage the next generation of chefs, we won’t have the exceptional restaurants that we currently experience dining in, into the future.”

“I look forward to the opportunity to cook for this amazing charity and being part of what is an illustrious night on Hobart’s calendar. To be able to contribute to the significant work Variety does is something I’m very proud of.” 

Stephen Lunn
Chef, Director, Business Owner

Stephen has enjoyed a career spanning the last 37 years, which only continues to increase in pace and become more fulfilling. He started back in 1985 in a little town in Southwest Australia called South Yunderup. Here, he was employed in a restaurant by a short-tempered chef-owner. Despite the harsh kitchen environment, as it was in those days, Stephen quickly learned to cook, finding himself on the pans just three months after starting. Stephen resolved to work hard to advance quickly.
From 1985 to 1995, Stephen travelled across Australia, eventually landing a position with the Sheraton Hotels, which took him to Alice Springs, Hobart, and finally Sheraton Mirage Port Douglas. There, he learned the nuances of fine dining, bulk cooking, and the brigade system, all essential building blocks in his career.
In 1995, Stephen left Australia for London, travelling and making his way north to Scotland, where he secured a position as a Chef de Partie at the Sheraton Edinburgh. This role marked his first foray into classical cuisine, which he thrived on and loved. He mastered techniques such as cooking game birds, preparing haggis, curing, smoking, and other old-school methods. Stephen also did stints in Belfast and London, working for a fashion designer, and travelled to the Greek islands, Egypt, and backpacked through Africa on his way home.
From 1999 to 2001, Stephen honed his kitchen management skills at the Sheraton Perth as a Sous Chef at the age of 29, managing 50 chefs across banquets, buffet restaurants, room service, and staff cafeterias.
In 2001, Stephen bought a restaurant in the Whitsundays right on the beach, catering to locals and tourists, and organizing events for the local council. Running his own restaurant gave him a deep appreciation for a hard-earned dollar.
In 2007, Stephen moved to Tasmania and hasn't looked back. He met his beautiful wife there, and they bought a property in Cambridge with 8 acres, including a vineyard, trufferie, and vegetable garden. Together, they started the Chefaholic Cooking School and Truffle Farm Catering, which they run in their spare time. They have five beautiful daughters, all pursuing amazing careers in nursing, teaching, theatre management, paramedicine, and medicine.
Stephen is currently a full-time teacher at TAFE, the Director of the Australian Culinary Federation (ACF) Tasmanian Chapter, and the Chair of the Education Committee for the ACF. Over the past three years, he has been involved with the Australian National Culinary Team, serving as Vice Captain of the Senior Team. He recently returned from Stuttgart, Germany, where the team won silver and bronze medals at the Culinary Olympics, the pinnacle of competition for a chef, debuting at the age of 53. This achievement took him 25 years to reach. Other recent competitions include the Culinary World Cup in Luxembourg 2022, where he won a bronze medal, and the Chinese Invitational Culinary Cup in Shanghai 2023, where he won a silver medal.