Nick Raitt
Head Chef - Josef Chromy

Originally from New Zealand, Nick made the early career move to Sydney to learn the trade at the renowned 'Restaurant Forty One'. After stints in upmarket eateries 'Otto' and 'Coast', Nick spent time in London at the exclusive 'Cuckoo Club', working with some of London’s emerging talents.
 
Before returning to the southern hemisphere, Nick was a personal chef for the Royals of Oman, cooking for HRH the Queen, along with other Royals and political leaders. Returning to Sydney in 2009, Nick led the kitchens at 'Public Dining Room', 'Steel' and 'La Scala', cooking a full spectrum of cuisine styles from modern gastronomy, to charcoal and wood-grill cookery as well as classic Italian.  
 
Starting with Josef Chromy Wines in 2016, Nick has developed a love for the ease of access to arguably the freshest, highest quality food available in Australia, right on his doorstep! With a love for the simple and pure cooking of each ingredient, Nick builds dishes into something special and unique to the surrounds of the kitchen.
 
The strongest influences on Nick's career have been in French and Italian cuisine. His inspiration lies in the simplicity and care for each individual ingredient that comes with Italian cooking, paired with the balance and technique that is the basis of French kitchens. Bringing these techniques into modern Tasmanian cuisine provides an exciting and exploratory phase to Nick’s journey as a Chef.

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 entrée is a reflection of her international upbringing and French training, pairing beautifully with the Derwent Estate Pinot Gris.

Busta Godfrey
Chef, Director, Business Owner - Sabre Catering

Born in Tasmania, Michael "Busta" Godfrey is a seasoned hospitality professional with over 25 years of experience in Hobart’s vibrant culinary scene. 
His journey began with an apprenticeship at Cornelian Bay Boathouse, laying the foundation for a distinguished career that spans renowned establishments and innovative ventures.
 
Busta’s experience includes work at Moorilla Winery (now MONA), Rockefeller's, and followed by a pivotal role in 2004 where he was mentored at the Henry Jones Art Hotel by Andre Kropp and helped with the roll out of the new hotel. 
His passion for adventure then took him to Wales, where he worked with the team at Rocco Forte’s St. David’s Hotel and Spa in Cardiff.
 
In 2007, Busta, together with Iain Todd, opened Picalilly Restaurant in Battery Point.
For the last seven years, Busta has been the Executive Chef at Sabre Catering - specialising in large scale corporate events all over Tasmania.  Supporting local growers and small producers—something he’s passionate about. 

He works alongside his partner, Rebecca Sinclair in their multiple ventures, including an event company, a cafe, and soon to add a wine bar to their catering group. Community and sustainability are very close to the heart, and a dedication to showcasing Tasmania’s incredible produce and terroir.
When he’s not in the kitchen, you’ll find Busta loving food, travel, and his family.

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.