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.
The Black Cow proudly showcases premium aged, free range, grass fed Tasmanian beef, from the following suppliers. Creating Tasmania’s most tempting menu.