World-Class culinary talent finds home at Spreyton Cider Co
Tasmania has struck culinary gold with the arrival of Executive Chef Chau Doan and award-winning Pastry Chef Alan Groome at Spreyton Cider Co, a dining destination that's redefining what it means to eat well in the Apple Isle.
Global careers converge in Tasmania
After decades traversing the globe’s most prestigious kitchens, from Michelin-starred establishments in London to five-star resorts across Bali, the Caribbean, and the Maldives, this remarkable culinary duo has chosen Tasmania as their final destination. Their decision to call Spreyton home represents more than just a career move, it is a gift to Tasmania’s evolving food scene.
From global stages to Tasmanian Tranquillity
Chef profile: Chau Doan
Chau’s journey reads like a culinary fairy tale. Starting as a dishwasher in 1996, she climbed the ranks to become head chef at Melbourne’s acclaimed O’Connell’s before earning her prestigious chef hat at The Grand in Richmond – achieving an impressive 15 out of 20 rating. Her mastery of authentic Italian cuisine, honed under the tutelage of Valerio Nucci, led to executive chef roles that took her from Melbourne wineries to opening the Grand New Resort in Cambodia’s Royal Koh Rong.
Chef profile: Alan Groome
Alan brings equally impressive credentials, having perfected his craft as a pastry chef at London’s Park Lane Hilton, which he worked in the Michelin-starred restaurant. His comprehensive training in the UK encompassed not just pastry but butchery and general cooking, an intensive education that earned him recognition as the most promising graduate of his year. Together for 20 years, this power couple met at Melbourne’s Exhibition Convention Centre and have been creating culinary magic ever since.
A Perfect Match:
World-Class chefs meet Tasmania’s finest produce
Produce-led menu philosophy
What makes their arrival at Spreyton Cider Co so exciting is not just their impressive résumés, it is how perfectly their expertise aligns with Tasmania’s incredible produce. While they lament that much of the island’s premium ingredients like cherries and lobsters are exported overseas, they are passionate about showcasing what stays local. Their menu celebrates Tasmanian salmon, locally sourced meats, and the abundant seasonal vegetables that make our state a food lover’s paradise.
Signature dishes and techniques
The irony isn’t lost that chefs capable of creating dishes like Chau’s legendary Lasagna Vingrassi – a three-day regional Italian masterpiece to make incorporating offal and house-made pasta –or Alan’s love of ice creams with every desert he serves, have chosen to work with Tasmania’s humble but exceptional ingredients. It is this combination of world-class technique and local pride that makes dining at Spreyton Cider Co such a unique experience.
More than Just a Meal
Seasonal menu, cider pairings, and orchard provenance
Do not arrive at Spreyton Cider Co expecting typical café fare. While the menu may feature familiar favourites, every dish is elevated by years of international experience and unwavering attention to detail. Their seasonal menu changes regularly, incorporating local apple cider vinegar to braise pork in Spreyton Apple Cider and highlighting the best of apples, cherries, and pears, all grown in the Spreyton Fresh Orchards. Each plate tells a story of technique refined in the world’s best kitchens, applied with love to ingredients grown in our own backyard.
Hospitality ethos
The couple’s commitment to excellence extends beyond individual dishes to the entire dining philosophy. As they put it, their focus is on “people happiness” through culinary creations – a refreshing approach that combines technical mastery with genuine hospitality.
Exciting plans on the horizon
New menu launch and winter degustation
Food enthusiasts have even more to look forward to, with a new menu launching this September and plans for exclusive fine dining evenings during winter months. These special events will feature four to six-course degustation menus for intimate groups of about 20, paired with Spreyton Cider and local wines and featuring fresh, house-made bread – the kind of experience that transforms a meal into a memory.
Life in Tasmania
After years of constant travel and high-pressure international postings, Chau and Alan are embracing Tasmania’s more relaxed pace while maintaining their uncompromising standards. They are not just settling into Tasmanian life, they are planning to buy a house, get a puppy, and create the stable home base that years of global success never quite provided.
Tasmania’s Culinary Renaissance
Global talent, local impact
The arrival of chefs of this calibre at Spreyton Cider Co represents something larger happening in Tasmania’s food scene. We are witnessing a renaissance where world- class talent recognises what locals have always known , that Tasmania offers not just exceptional ingredients but a quality of life that allows culinary artists to create their best work.
A destination for serious dining
For diners, this means experiencing cooking that seamlessly blends international sophistication with Tasmanian authenticity. For Tasmania, it means cementing our reputation as a serious food destination, where visitors can enjoy meals that rival anything found in the world’s major culinary capitals.
Venue vision and community benefit
The fact that Spreyton Cider Co has become home to such remarkable talent speaks volumes about both the venue’s vision and Tasmania’s growing appeal to world-class chefs. When two culinary professionals who could work anywhere in the world choose to call Tasmania home, we all benefit from their expertise, passion, and commitment to excellence.
September launch invitation
Come September, when their new menu launches, prepare for an experience that goes far beyond dining, prepare for a celebration of what happens when world-class talent meets Tasmania’s incredible bounty, all served with the warmth and hospitality that makes our island so special.
