Furneaux

"Best Specialty Restaurant" - THA Tasmania

"Restaurant of the Year - Regional" - THA Tasmania

"Best Restaurant - Regional" - AHA National

French | Modern Australian Cuisines

Tuesday - Saturday | Dinner

Lunch by appointment only | Closed on Public Holidays

Booking is essential

Meet Team Furneaux

I am Stefaan Codron.

Originating from Belgium, Stefaan Codron made his first chocolate mousse at the age of six. He then started his culinary career at the age of 13 in a local Belgian bistro hand cutting chips and flipping pancakes.

The following year he started his full time studies at the Hotel school in Koksijde. After completing
his academic studies, he was mentored by Michel Lorain in France. It was here he found his passion and love for French Cuisine and great produce.

Later he moved to Australia and spent 13 years with Hyatt, working in both local and international
establishments as executive Chef. He also spent a further nine years working as a development chef
for Lite n’Easy, before becoming a global development chef for Domino’s Australia where he was looking after seven countries (Australia, New Zealand, Belgium, France, The Netherlands, Japan and Germany) for ten years.

Stefaan is one of a kind, with such passion and love for great food, he has dedicated his career to
bringing to life incredible tasting dishes inspired by only the finest local produce.

I am Jonathan Wong.

Malaysian born Jonathan Wong spent his early career life as an IT consultant. While studying
electrical engineering in the United States, he discovered his true passionate and connection to food.

In 2007, he disembarked from his job in Kuala Lumpur and hailed to Brisbane, Australia. He was then trained as a chef by trade, based around French and European cuisines. Outside of his commercial kitchen experience, he is also involved with his own food styling business. In 2017,

Jonathan finally stepped back into the corporate environment but this time working with his love of food in the role of development chef for Domino’s Australia and New Zealand.

Jonathan has always been passionate about sweets and desserts but it was his mother’s home
cooking that inspires him to create dishes out of love.

I am Rhiannon Kok.

A local girl. Rhiannon spent most of her life in St. Helens. After finishing college in Launceston, she began to work in the hospitality industry. First working at Tidal Waters Resort in the kitchen as an apprentice, and then as a main cook at Farm Gate Cafe, Pyengana (formally Holy Cow Cafe).

Looking for a change of scene, Rhiannon moved to Renmark, South Australia together with her husband. And trained as a Quality Control Officer in the fruit shed for 4 years.

Rhiannon later moved back to St. Helens to pursue hospitality, working as Front of House at the local RSL. It was there she realised her love and passion for ensuring customer satisfaction.

In 2018, she joined Team Furneaux during the inaugural business. Her customer service skills have grown tremendously. As the Front of House Manager she is dedicated to delivering impeccable service to patrons. She prides herself in ensuring every customer are welcomed like family, enjoying a great dining experience at Furneaux.

I am Jordan Tatnell.

As a young Tasmanian Jordan always had dreams of being a chef. His love for food was noticed by his mum early on when he would always be in the kitchen helping her cooking and creating wonderful meals for the family.

Throughout school life in St. Helens he explored other career paths with the prospects of being a builder. However his love for food remained his true calling.

Upon completing college he worked at a local fish and chip shop in St. Helens, where he followed his love and passion for food he always had.

Jordan believed he could do more with his passion than working at a takeaway shop. He then found the opportunity to become an apprentice chef at Furneaux.

At present day Jordan is working away hard with Team Furneaux as a Second Year Apprentice Chef, helping to create impeccable meals. He is looking forward to becoming a qualified chef one day soon.