Chef Iain Todd trained in Melbourne at Mode, St Kilda and the renowned Fenix in Richmond and then returned to Hobart in 2003 to continue his apprenticeship at Meadowbank Estate. In 2004 he was invited by award-winning chef Andre Kropp to help establish and work at Henry’s restaurant at the five-star The Henry Jones Art Hotel where he became Sous Chef.
Iain was the 2006 state finalist in the prestigious Lexus Young Chef award, was a finalist in Apprentice of the Year in 2005, was a member of Team Tasmania which won a gold medal at Tasting Australia 2005. He has also won gold and silver medals in Salon Cullinaire events. At the age of 27 this is his first restaurant and his opportunity to explore his passion for creating fine food.
 
Restaurant and Beverages Manager Elysia Mannix began her career in hospitality at the Hotel Grand Chancellor Hotel School where she continued to work in the Events Department while she studied for her Bachelor of Journalism at the University of Tasmania. In 2004 she was part of the team to open Henry’s Restaurant at the five-star The Henry Jones Art Hotel in Sullivans Cove, Hobart.
Elysia’s passion for wine and food was nurtured and developed and her excellent skills in wine selection and high-end restaurant service resulted in her becoming Restaurant Team Leader and then Restaurant Manager. Elysia worked at The Henry Jones Art Hotel for two and a half years before accepting a position at the renowned Wursthaus Kitchen where she worked with the finest local and imported produce, thus expanding her knowledge of food and wine in all its stages of production. Her role at Piccalilly gives Elysia the opportunity to follow her dream of matching fine food, fine wines and excellent service.