Relocating to Australia after a successful international career, Thomas Pirker became hooked on educating himself about, and introducing himself to, the best seasonal products from local farmers and artisans. During this time, he collected numerous awards and accolades working throughout northern NSW and all the way up to Cairns.
Prior to making the move to Australia, Thomas apprenticed at Arlberg Hospiz in St Christoph am Arlberg, Austria, before making his way to kitchens in Dublin and at the Hilton Basel as he progressed his way through to Executive Sous Chef.
Thomas now heads the team here at Grain of the Silos, recently deciding to make another big jump, south this time, to Tasmania’s north-coast. Since stepping into our kitchen as Head Chef, Thomas has again been meeting and greeting all our local farmers and producers, greatly spurred on by his love for creating community connections and exploring creative approaches to cooking. With an eye to bring the flavor of each dish to life by emphasizing the natural flavors of our Tasmanian produce ensures that every meal served is a sustainable, yet delectable experience for his guests.