Our team
Meet The Food Director
Your Food Director, Massimo Mele
From spending his early years in Naples helping his Nonna cook, this Tasmanian native has flown full circle through some of the best kitchens of our age, and has now come back to rest permanently and passionately on our small island. Massimo Mele is a first-class chef with a big Italian heart, his passion for food comes from being surrounded by great Italian food from an early age.
Born in Tasmania and raised in Naples, Massimo earned his stripes apprenticing for Chef Roberto Castellanni at the prestigious Donovan’s Restaurant in St Kilda. Massimo later returned to Tasmania to open Mud Bar. From here Massimo traveled the globe, returning to Australia to join Hugo’s Group, eventually becoming Executive Chef.
Recently relocating permanently back to Tasmania to join his wife, Kristy Stewart, and their daughter and two young sons, Massimo now shares his time between travelling interstate to host and feature in various events and food festivals and touring Tasmania, working closely with the state’s famously fresh, premium produce and the producers behind it. Taking up the position as Food Director at Grain of the Silos, Massimo will be championing that fresh Tasmanian quality produce and ensuring the team at Grain of the Silos deliver seasonal, environmentally sustainable and undeniably delicious feasts.
Meet The Chef
Your Chef, Thomas Pirker
From Austria to Cairns, and now to the Apple Isle. Relocating to Australia after a successful international career, Thomas Pirker became hooked on educating himself about, and introducing himself to, the best seasonal products from local farmers and artisans. During this time, he collected numerous awards and accolades working throughout northern NSW and all the way up to Cairns.
Prior to making the move to Australia, Thomas apprenticed at Arlberg Hospiz in St Christoph am Arlberg, Austria, before making his way to kitchens in Dublin and at the Hilton Basel as he progressed his way through to Executive Sous Chef.
Thomas now heads the team here at Grain of the Silos, recently deciding to make another big jump, south this time, to Tasmania’s north-coast. Since stepping into our kitchen as Executive Chef, Thomas has again been meeting and greeting all our local farmers and producers, greatly spurred on by his love for creating community connections and exploring creative approaches to cooking. With an eye to bring the flavor of each dish to life by emphasizing the natural flavors of our Tasmanian produce ensures that every meal served is a sustainable, yet delectable experience for his guests.
