Following a four night Noosa break from their restaurant in Launceston, Tasmania, Nicholas and Sarah Hooper purchased La Vida and made the move to Queensland four weeks later. They have been synonymous with Tasmanian hospitality for over 30 years. They value the support the local population has offered them through what was a tough first 18 months, and thank them from the bottom of their hearts.
Julien Rosetto joined the La Vida team shortly after Nick and Sarah purchased the restaurant. His French training brings an elegance and charm to the floor.
Pierre started cooking at fourteen, igniting his passion for the industry. His repertoire flourished after finishing secondary school when he was chosen for an internship with Joel Robuchon at his acclaimed restaurant, La Grande Maison in Bordeaux. He then studied at Notre Dame de la Providence in 2015. After graduating from the institution aged 17, Pierre sought to develop his own creativity whilst completing internships at Le Cerisier, Le Chateau de Beaulieu and at The InterContinental with Gordan Ramsay.