Tobin Kent

The Climb

Apprenticeship sets the base of the line here: Tobin Kent started at Baveras in Geelong and Gladioli in Geelong, where the work would have been less about profile than repetition, pace and standards. The early stages that followed — Nahm in Bangkok, then Attica and Royal Mail Hotel in Dunkeld — widened the field without changing the requirement: watch closely, hold the line, and absorb what a high-functioning kitchen demands. The move from stage to Commis Chef at Royal Mail Hotel marked the shift from observing service to carrying it. From there, becoming an opening team member at Brae in Birregurra meant working inside a kitchen that was still being assembled, where consistency has to be built alongside the menu, the routines and the expectations. In that kind of work, identity is not declared; it is constructed through systems, pace and follow-through. Leadership came into sharper focus in the next posts. As Head Chef at Gladioli in Inverleigh and chef at La Bimba in Apollo Bay, Kent took on the routine demands of running the room while keeping the kitchen steady under pressure. The progression to Moonah, where Tobin Kent is now Head Chef and owner, places those years in sequence: apprentice, stage, commis, opening team, Head Chef, owner.

Today

At Moonah in Connewarre, the role carries both menu decisions and operational responsibility. Tobin Kent has been explicit about the standard he expects inside the kitchen: "I am committed to ensuring a safe, inclusive and supportive workplace at Moonah." For any trade kitchen, that is not separate from the food; it is part of the work of maintaining a reliable service.

In Their Words “I reject the contention that Moonah has cultural issues and to the extent that there have been issues in the past, I have worked hard to ensure they are not repeated and that staff feel safe, included and supported.” “I am committed to ensuring a safe, inclusive and supportive workplace at Moonah.”

Recognition

Tobin Kent has received Good Food awards, Victoria's Restaurant of The Year (2025). Tobin Kent's honors include Good Food Guide Restaurant of the Year.