Our team

Black Cow Bistro is a development from the Stillwater team that opened in 2008. Principals Craig Will (Exec Chef), James Welsh (Sommelier) and Bianca Welsh (Front of House Manager) lead this exciting operation.

Craig a local Launceston lad, trained and qualified in Tasmania, worked in a number of interstate kitchens before returning to his Tasmanian home and leading the Black Cow and Stillwater kitchens.

James and Bianca earned their stripes working at Stillwater River Café, Restaurant and Wine Bar as key front

of house staff. James’ knowledge and passion for wine has led him into the role of Sommelier.

Bianca ‘s professionalism and training skills has seen both operations chosen as ‘Employers of Choice’ in Tasmania, she has presented training forums at National Hospitality Conferences and continues to strive to raise the bar for service in the Tasmanian Hospitality Industry.

These exciting young stars are leading the Black Cow Bistro and Stillwater teams.

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:
craig@stillwater.net.au

For work as front of house/wait staff:
bianca@stillwater.net.au

We look forward to hearing from you!