Flint Kitchen
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Locally sourced. Seasonally driven. The Flint Kitchen team is doing what they love, in the place they love.
From Tasmania’s biggest and most iconic spaces, to the ones you haven’t discovered yet, Flint Kitchen’s experienced chefs and front of house teams deliver gala events, product launches, cocktail parties, company retreats, private dinners and off-grid experiences in any location.
Event Services
You can ask them to indulge their passion for cooking on fire (we’re talking custom built mobile wood fired oven, smokers and Santa Maria grill), but after 20 years in large scale restaurants they’re at home in any kitchen space. At commercial venues, museums, gardens, galleries, theatres, cliff tops, on the ocean, near the ocean, on the big island or smaller islands – Flint Kitchen is dedicated to making things possible.
Their successful careers in the industry mean they’ve already earned trusted relationships with suppliers, producers and vendors. They love to talk food and drink, and they love to talk logistics. They work with you from menu design to event delivery, and help you navigate everything local in between.
Owner and Executive Chef, Scott Heffernan, brings experience from some iconic restaurants – including Melbourne’s Vue de Monde, the Stokehouse in St Kilda and his studies at Tetsuya’s. He was at the helm of local favourites Smolt, Frank Restaurant and Bar, and Suzie Lucks, and is known for fostering the next generation of Hobart chefs and hospo faithfuls.