Antoine is a Michelin-trained chef who, together with his partner Lily, runs Petrichor Pantry, a small-scale regenerative farm and kitchen in Lilydale, Tasmania, built around a deep respect for cooking and the land that makes it possible. 

Antoine and Lily come from the countryside on two different sides of the world; Antoine from France, Lily from Western Australia but both grew up in families where food sat at the centre of life, grown in a family garden or raised on a small farm. That shared upbringing is what they see for their own future, and why they’ve settled here in Lilydale. 

Lily brings that same ethic into her work as an early childcare educator in Launceston, where she has spent years helping small children build a relationship with the earth and with food planting the same values she and Antoine now live out on the farm. 

Antoine’s path here wasn’t a straight line. Trained in France and shaped by several years working across European kitchens, he went on to travel through Asia and South America, taking on internships along the way to learn not just technique but the food cultures behind it. Also by working in small farms along his journey, taught him the connection from soil to plate. Before settling in Tasmania, he spent six months as a chef with the Australian Antarctic Program, cooking at a research station, then returning to Tasmania and starting out in Lilydale. 

His approach is shaped as much by soil as by technique: reducing waste, working with living cultures, and drawing on fermentation traditions from around the world alongside his French-Italian roots. Alongside Petrichor Pantry, he works with FermentHQ, a fermentation-focused venue and community under the FermenTasmania umbrella, running workshops that share these techniques with home cooks and professionals alike. Together, Antoine and Lily are also the founder of 2ndPress, a lightly carbonated, non-alcoholic prebiotic shrub made from surplus fruit rescued from Tasmanian farmers and community growers.