George Cooper is an experienced chef who made a name for himself in Western Australia’s Margaret River region.

Hailing from the UK, 36-year-old George and his wife Kayleigh moved to Western Australia in 2012 and chose to live in the south west largely because of the abundance of fresh produce available in the region.  George and Kayleigh created Tiller Dining – a private dining experience providing unique and memorable dining in people’s homes and holiday accommodation. Then in 2020 set up a zero carbon farm to table dining experience and event centre ‘TheTillerFarm’ which has since gained attention from visitors the world over.  Deriving a menu from the produce grown on the farm in an aim to create a low food mile, carbon neutral approach to dining showcasing the best of what Western Australia has to offer. 

George matches classic ingredients with modern culinary techniques to create food that is both delicious and exciting. He enjoys pushing boundaries and featuring local, in-season produce, much of which he grows himself.

He works closely with local growers, foragers, butchers and fishmongers to give guests a true experience of local produce and explains the journey of his life through his storytelling and food.  George’s background in English Michelin plays a big part in his drive, dedication and passion for what has become the most unique and sought after private dining experience in Western Australia .