Hobart's Christian Ryan is our 2026 Chef of the Year

Helming one acclaimed restaurant would be enough for most chefs. Christian Ryan has three. Between leading the kitchens at Aløft Restaurant and Restaurant Maria, running burger joint The Standard, and cooking for thousands at Dark Mofo’s Winter Feast, the Hobart chef has become one of the driving forces behind Tasmania’s remarkable dining evolution.

When Ryan was growing up in suburban Hobart, Tasmania was known more for its rugged wilderness than as a culinary destination. That changed with MONA (Museum of Old and New Art), which transformed the cultural landscape and drew a new wave of travellers, eager to experience its food as well as its art. Ryan admits he “couldn’t boil water” when he left school early to begin his apprenticeship. But after sharpening his skills in Melbourne and London, he returned home determined to help redefine Tasmanian dining. The result was Aløft Restaurant – an intimate restaurant perched beneath the striking roofline of Brooke Street Pier, home to the MONA ferry terminal.

Ryan (middle) and chefs at Aløft. (*Credit: Jon Gazzignato*)

“This world-class museum made Hobart a cool place to live and visit, and provided a real stimulus for the restaurant scene to grow and change,” says Ryan. Today, Aløft – which turned 10 last November – is one of Australia’s most exciting restaurants. Its bold nine-course tasting menu marries vibrant Asian flavours with impeccably sourced Tasmanian produce in a rooftop eyrie with Scandinavian vibes. It is confident, original cooking that has evolved alongside its creator.

“The first five years were about survival, and I took on the different ideas of everyone around me. When we came back from Covid, I had more confidence in what I had always intended for the restaurant to be.” That confidence sparked a second act. Ryan and his business partners opened Restaurant Maria directly below Aløft, where Mediterranean flavours meet the island’s produce in dishes such as sumac-dusted Bruny Island wallaby tartare with macadamia hummus and charred West Coast octopus with romesco. Together, the two restaurants showcase both Ryan’s versatility and his unwavering commitment to Tasmania.

His technical ability is undeniable, but Ryan’s greatest achievement may be the culture he’s created. Many of his chefs and front-of-house team joined in junior roles and have grown with the business, reflecting a leadership style built on generosity, mentorship and trust. It’s not unusual to see Ryan bounding between the two kitchens, checking on a service upstairs before dashing downstairs to plate.

That spirit is felt in the dining room. Despite the accolades, both restaurants remain warm and free of ego. Whether you’re sitting at the chef’s counter or overlooking Hobart’s waterfront, you’ll leave feeling as though you’ve been a guest in someone’s home. “I like the music to be a little too loud, the staff to be a little too flamboyant,” Ryan says. “And that means everyone leaves feeling welcomed and loved.”

Gourmet Traveller’s Chef of the Year is presented by PorkStar.

Past winners of Gourmet Traveller’s Chef of the Year Award

2025: Nik Hill, NSW
2024: Pasi Petänen, NSW
2023: Hugh Allen, VIC
2022: Thi Le, VIC
2021: Daniel Puskas, NSW
2020: Due to COVID-19, a Hospitality Honours List was introduced in lieu of our Restaurant Awards
2019: Paul Carmichael, NSW
2018: Josh Niland, NSW
2017: Mat Lindsay, NSW
2016: Ben Shewry, VIC
2015: Dan Hunter, VIC
2014: Martin Benn, NSW
2013: Andrew McConnell, VIC
2012: Ben Shewry, VIC