One hour south of Hobart, Lilly Trewartha grew up surrounded by the wild beauty of Gordon, Tasmania. Her childhood was shaped by days outdoors, a thriving family vegetable garden and fresh fish caught locally -  experiences that sparked an early love of produce and cooking.

Curious about the wider world and its flavours, Lilly travelled extensively through Japan, Europe, the Arctic Circle and mainland Australia. She cooked, dived, and even trained huskies in the Arctic - but lutruwita/Tasmania always called her home. In 2020, she returned for good.

Lilly began her apprenticeship under David Moyle at The Stackings at Peppermint Bay, before completing her training at Luke Burgess’ acclaimed Hobart restaurant Garagistes. There, her produce-driven, thoughtful approach to cooking began to take shape. She continued cooking with David at Franklin Restaurant in Hobart, another iconic Tasmanian venue that shaped the produce led and creatively driven style of dining that Hobart has become so known for.

She later refined her skills in London at Peg, a Japanese-inspired yakitori restaurant led by Will Gleave, deepening the Japanese influence that continues to inform her cooking today.

Back in Tasmania during the pandemic, Lilly reunited with mentor Luke Burgess to launch the first iteration of Izakaya Temporary - an approachable pop-up blending Japanese technique with exceptional Tasmanian produce. What began as a four-day takeover quickly evolved into a six-month sold-out residency.

Since then, Lilly has worked at respected venues including Lucinda and Dier Makr, before moving into full-time freelance work. She now runs Izakaya Temporary as a solo venture, offering private chef experiences and hosting sought-after pop-ups across Australia at restaurants including Ogee, Trophy Room, Pitzi, Aløft, Rosie in my Midnight Dreams, Bar Heather, The Summertown Aristologist, The Salty Mangrove, Brico and No. 7 Healesville.

Today, Lilly continues to champion seasonal produce through globally inspired, produce-led cooking, hosting pop-ups and private events around Tasmania. She is endlessly inspired by the growers and makers behind the ingredients she works with.