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Iain Todd, Executive Chef

Tasmanian born and bred Executive Chef Iain Todd is defined by his passion for local produce, and his skill and humility when it comes to making it shine. Having begun his career at Melbourne’s Fenix and Hobart’s Henry Jones, Iain became the young chef/owner of Piccalilly and then the highly acclaimed and awarded Ethos, with stints at MONA and Frogmore Creek. 

Iain and his team are focused on seasonality, consulting with the very best producers and growers, as well as foraging beautiful vegetation from our very own pristine coastline, to bring Tasmania’s culinary gifts to life. Dishes are crafted daily in a creative multi-course degustation or a-la-carte menu, or guests can consult with Iain for an interpretation of their own favourites. 

For further information on the food and wine experience at Saffire, visit. 

(originally published – http://www.saffire-freycinet.com.au/dining/dining_3-en.html)