Combining the best bounty from Tasmania’s growers, farmers and makers, at Tesoro we take great produce, great technique and great service to showcase the real art of Italian cuisine.
In true Italian style, we value humble, uncomplicated food; delicious, punchy flavour; quality, local produce, low food miles and low food waste. We’ve become amici with the artisans, mingled with the makers and gathered with the growers to find just what we need to bring our menu to life.
The result? A menu that’s evocative, emotional and passionate. Just like Italians themselves.
MEET OUR TEAM
Executive Chef Trent Whelan
Growing up in a largely Italian neighbourhood in Victoria's Yarra Valley, Trent’s passion and appreciation for both great produce and procedure stem from bygone days making passata with locals in the street. Here, each year, the community would come together to make large batches of this simple, slow-cooked tomato sauce, a ritual for the changing of the season and a celebration of friends and family, simple produce and food made with love. Sharing this appreciation of simple, humble cooking that highlights the produce became the inspiration for Trent’s 25 + years as a Chef.
During his extensive time in the kitchen, Trent has led teams locally and abroad in large scale hotels including Walt Disney and Grand Hyatt and popular Melbourne restaurant Mr Carpano. In 2020 Trent relocated to Hobart to take on the Executive Chef role at Mr Good Guy Bar + Kitchen.
Now, still inspired by the fundamentals of the Italian way, Trent leads the team at Tesoro in curating a trove of rustic and seasonal Italian dishes that highlight the treasured produce from across the isle of Tasmania