David Ball

THE glass house

Executive Chef David Ball brings a wealth of international experience to his role at The Glass House, Hobart's premier dinning destination.

the glass house the glass house

About David Ball

Originally from the UK, David undertook this apprenticeship with Raymond Blanc at Le Manoir aux Quat' Saisons, a two-star Michelin restaurant in Oxford. With an interest in product development, David then accepted a role with Pret A Manger, where he created ranges of ready-to-eat handmade, natural, healthy food. In 2004 David relocated to Sydney where he spent 3 years as Head Chef at Tapenade Bistro.

Extending his versatility, David then returned to the UK as Executive Chef & Head of New Product Development for Itsu, which encompassed 2 flagship London restaurants and 40 London retail locations. David's next move was to France, working at the restaurant Le Bal, where he developed invaluable experience in nose to tail dining.

In 2013 David returned to Australia, accepting a Head Chef role at The Winery Sydney, before moving onto the Executive Chef role at One Hundred Hospitality.

Following his passion to continually evolve professionally and creatively, David commenced his current role as Executive Chef at The Glass House in 2017. This unique venue is perched at the end of an innovative floating pier where ferries for MONA and Peppermint Bay depart. With commanding 280-degree water views across Sullivan's Cove and beyond, The Glass House is designed for those wishing to enjoy Tasmania's finest produce, wine, whisky and cocktails in style.

David's menu focuses on delivering approachable seasonal dishes, highlighting subtle differences in texture and flavour, and championing Tasmanian growers.

David has kindly shared with us his recipe for Koji rubbed grass fed merlot steak, tunnel hill oyster mushrooms, Tasmanian wasabi and soy butter. Enjoy this dish at The Glass House Tasmania or view it on the Flowerdale Farm website.

The Glass House