Our team
Black Cow Bistro opened in 2008, founded by the Stillwater team of Craig Will, James Welsh and Bianca Welsh. It has since become a familiar part of Launceston’s dining scene.
In 2022, three longstanding team members became co-owners: Executive Chef Nabin Gurung, General Manager Thomas Tyler, and Restaurant Manager and Sommelier Ethan Han.
Nabin worked his way through the Black Cow kitchen from apprentice to Executive Chef and co-owner. His cooking celebrates Tasmanian produce and the people who grow it.
Tom’s hospitality career began in the kitchen while he was pursuing a love of music. A bass guitarist since his teens, he now brings his years of restaurant experience to Black Cow as General Manager and co-owner.
Ethan arrived in Australia for a short break after ten years in the Korean Navy, and found a new home in Tasmania. A glass of local Pinot Noir sparked his interest in wine. Today, he holds the WSET Diploma in Wines and the Court of Master Sommeliers Certified Sommelier qualification, and shares that curiosity with guests as Restaurant Manager, Sommelier and co-owner.
Our suppliers
Great ingredients begin with the people who produce them. Our beef selection draws on the producers below, with the origin of each cut listed on our 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
Interested in working with us? Send your CV and a short cover letter to the relevant team below.
Kitchen roles
tom@blackcowbistro.com.au
Front-of-house roles
ethan@blackcowbistro.com.au
We look forward to hearing from you.