Rodney Dunn

Co-Founder and Executive Chef at The Agrarian Kitchen, Rodney Dunn and his team provide a truly unique Tasmanian dining experience on the grounds of a former asylum in New Norfolk. His distinguished career includes working under Tetsuya Wakuda at Sydney’s acclaimed Tetsuya’s and serving as a researcher and editor in food media. In 2008, Dunn and his wife, Séverine, launched The Agrarian Kitchen Cooking School in southern Tasmania’s Derwent Valley. Born from a desire to reconnect with the earth and cook with authentic, home-grown ingredients, the school was named Australia’s Greatest Gourmet Food Experience by Australian Traveller in 2010.

In 2017 the couple expanded their vision by opening The Agrarian Kitchen restaurant in the historic Willow Court precinct of New Norfolk. Just four months after its debut, the restaurant earned two hats and was named Best Regional Restaurant in Australia by the National Good Food Guide. Today, The Agrarian Kitchen embodies a celebration of provenance through its offerings, which include cooking and gardening classes, an outdoor kiosk, and a restaurant—all anchored by a one-acre kitchen garden. In 2024, it became the first Tasmanian restaurant to be crowned Gourmet Traveller’s Restaurant of the Year.

Dunn has authored two books and continues to inspire his team and guests by sharing his passion for locally grown produce and the unique experiences offered at The Agrarian Kitchen.