Hannah Holleran, our new Head Chef
It’s always a pleasure to welcome someone whose journey feels both new and quietly familiar. We’re thrilled to introduce Hannah Holleran as our new Head Chef at Cumulus Inc..
Hannah began her career in London, stepping straight out of culinary school into the kitchens of Roux at Parliament Square under Michel Roux Jr. It was an intense and invaluable introduction to professional cooking - one grounded in classical French technique. From there, she made the move to Melbourne, joining the opening team at Gimlet, where she spent five years developing her craft, growing from Chef de Partie to Senior Sous Chef.
Over time, Hannah’s cooking has evolved into something both confident and restrained. Early influences gave way to a style that now centres on simplicity - letting quality ingredients lead. It’s an approach shaped by the produce available across Victoria, and by a belief that great cooking doesn’t need to be complicated to be memorable. Whether it’s the arrival of pine mushrooms as the weather cools or the transition into morels later in the season, her menus follow a natural rhythm - one that reflects what’s growing, what’s thriving, and what tastes best right now. This is showcased in Hannah’s recipe for warm celeriac rémoulade, which featured on our April Harvest Menu, served as the accompaniment to grilled quail.
That connection to producers sits at the heart of how Hannah cooks. Over the years, she’s built close relationships with growers, valuing the immediacy and transparency of working directly with farms - whether it’s driving down to Romsey to visit Matt and Jo at Force of Nature, or heading up to the patch to see Oliver from Ramarro Farm to talk through what’s at its peak and shape dishes around it. Producers like Upton Grove from the Strathbogie Ranges continue to inspire her, not just for the quality of their produce, but for the sense of collaboration they bring to the process.
Long before stepping into the kitchen, Hannah had experienced Cumulus from the other side of the pass. She recalls visiting soon after arriving in Melbourne - the dining room full, the energy unmistakable, the kind of place that immediately makes an impression. It was one of those early moments that confirmed she’d made the right decision in moving here.
That same energy is something she’s excited to be part of now. For Hannah, what makes Cumulus Inc. special is its guests - their enthusiasm, their curiosity, and their openness to trying something new.
Like many of us, she has her own Cumulus Inc. favourites that have stayed with her over the years. The duck waffle with foie gras and prune is one that still lingers in memory, while the baba with aged rum and crème diplomat remains a standout — its texture and balance a reminder of why some dishes endure. From the bar, Hannah’s picks are just as memorable: the Cumulus Inc. martini, made with Martin Miller’s gin, bianco vermouth and fino, and the Fico cocktail — a blend of Tanqueray London Dry Gin, Amaro Nonino, fig leaf, white peony and soda.
Looking ahead, there’s plenty to be excited about. New additions to the snack menu are already in development, alongside a duck dish featuring exceptional produce sourced from the Northern Rivers. As the seasons shift, so too will the menu - guided by Hannah’s thoughtful, produce-led approach.
We’re delighted to welcome Hannah to the team, and look forward to the many dishes, moments and seasons to come under her care.
