Our team
Black Cow Bistro is a development from the Stillwater team that opened in 2008. Principals Craig Will, James Welsh and Bianca Welsh led this exciting operation, made Black Cow Bistro institution of Northern Tasmania.
In 2022, three long-term like-minded employees took over the baton. Nabin Gurung (Exec Chef), Thomas Tyler (General Manager) and Ethan Han (Restaurant Manager/Sommelier) worked in the business 10 years, 8 years, 5 years respectively.
Nabin is a living legend. He came to Australia as refugee, worked through Black Cow Bistro kitchen from apprentice to now co-owner/chef. His passion for Tasmanian produce is second to none.
Tom was a bass guitar player in his teens. He started to work in the kitchen to pursue the dream of being a full-time musician one day. He is yet to have his big break, and has continued working in the restaurant industry for 16 years and counting.
Ethan served Korean Navy for 10 years, came to Australia to have a short break – but he never left. He never drank wine before coming to Tasmania, but the wines here was damn good to resist. Now he acquired WSET3, CMS Certified Sommelier certificate under his belt.
Our suppliers
The Black Cow proudly showcases premium aged, free range, grass fed Tasmanian beef, from the following suppliers. Creating Tasmania’s most tempting menu.
ROBBINS ISLAND WAGYU
www.robbinsislandwagyu.com.au
CAPE GRIM TASMANIAN NATURAL BEEF
www.capegrimbeef.com.au
KING ISLAND BEEF
www.kingislandbeef.com.au
GREAT SOUTHERN PINNACLE BEEF
www.greatsouthernfarms.com.au
Join the team
To work with our dynamic and highly professional energetic team please forward your CV and a cover letter to us by email.
For work in our kitchen:
tom@blackcowbistro.com.au
For work as front of house/wait staff:
ethan@blackcowbistro.com.au
We look forward to hearing from you!