Bringing warmth, passion, and years of hospitality experience, Jarrod is the newly appointed Food & Beverage Manager at Tesoro modern Italian. A proud Tasmanian returning home after a vibrant career across Queensland and the UK, Jarrod’s love for bold flavours and genuine hospitality was deeply inspired by a memorable solo dining experience in Milan—where a simple pasta dish and warm Italian service left a lasting impression. With a heart for great food, a deep appreciation for local produce, and a flair for creating memorable dining moments, Jarrod is here to bring those same authentic, heartfelt touches to every guest experience at Tesoro.
Q: We know you’re originally from Tassie and have moved across states and overseas — tell us your story.
Yes, I’m originally from Tasmania and moved to Queensland in late 2010. After moving around the state and eventually settling in Cairns—right up in the hot, humid tropics—I spent a few years travelling and working around the globe, including a stint in the UK. After returning to Cairns, I decided it was time to come home to Hobart, embrace the cooler climate again, and reconnect with my roots.
Q: You’ve worked at some amazing hotels and restaurants in your career. Tell us about your background and some career highlights.
I kicked off my Food & Beverage journey right here in Hobart—at the local McDonald’s. After a short stint in horticulture and landscaping (which I quickly realised wasn’t for me), I moved to Queensland and started working in hotels. I spent seven years at my first property, working my way up from F&B Attendant to Restaurant Manager. During that time, I also wore many hats—Night Audit Manager, Front Desk, Social Media and Events Management.
From there, I became Events Operations Manager at an Accor property in Cairns, famous for its function spaces and grand ballroom. It was an inspiring and fulfilling role that helped shape my team engagement and leadership style.
My next move surprised even me—I left Australia to take on a working holiday across the UK and Europe. I accepted a role at a hotel in Cambridge, which let me work, live, and explore Europe. I loved every minute—learning new ways of doing things, connecting with people, and growing both personally and professionally.
Q: What’s the best part of being a Food & Beverage Manager?
It’s a role that’s just as dynamic as it is rewarding.
I love leading a team, building strong connections, and creating memorable experiences for our guests. It’s social, fast-paced, and there’s always something new to learn.
Q: Tesoro is a modern Italian restaurant. On your UK/Europe journey, had you been to Italy? What was your most memorable foodie experience there?
Yes, a few times! My first trip was also my first international journey outside the UK, so it holds a special place in my heart.
I spent a weekend in Milan, just wandering and soaking it all in. I stumbled upon a cosy little steakhouse café off the main strip and was welcomed warmly, even as a solo diner. I ordered an Italian red wine on the waitress’s recommendation (wish I remembered the name!) and started with a simple pasta dish—it melted in my mouth, and I was genuinely sad when the bowl was empty. But the steak that followed quickly lifted my spirits—bursting with flavour and perfectly presented. The atmosphere was so authentic and comforting that I went back several times on future trips.
Q: The Tesoro menu is a real treasure trove of gourmet treats. What’s your must-try dish?
Definitely the Pork & Fennel Sausage Casarecce—it’s a standout. Pair that with the house-made sourdough garlic & rosemary focaccia, and you’ve got the full experience.
I’m not usually big on sweets, but I’d happily have the Dark Chocolate & Caramel Cannoli any day. And I’m always up for a cheese plate with a glass of local Tassie wine.
Q: You’re passionate about wine and spirits—and local products too. What hidden gems will diners find on the Tesoro drinks list?
For red wine lovers, I recommend the Freycinet Louis Syrah from Freycinet Vineyard on Tassie’s east coast—smooth, elegant, and beautifully balanced.
As for spirits, I can’t go past the Lark Classic Cask—aged in sherry and port barrels, with notes of orange and butterscotch. It has a smooth finish with a subtle touch of peat, crafted by Lark Distillery in the heart of the Coal Valley.
Q: When you’re out on the town, what’s your tipple of choice—and found any favourite Hobart hangouts yet?
I’ve only just returned to Hobart after 15 years away, so I’m excited to get out and explore what’s new and rediscover some local gems. I’m sure there’s a lot to look forward to!