INTRODUCING
ROMANY SHARMAN
MARKET ORGANICS GROUP HEAD CHEF
July 3rd, 2025
Romany grew up off-grid in the central highlands of Lutruwita/Tasmania, spending her childhood on 100 acres of dense bushland near Cradle Mountain – Lake St. Clair National Park. Her father workS as a tour guide and Tasmanian Devil carer at Trowunna Wildlife Sanctuary, while her mother was an environmental scientist. From an early age, she was taught self-sufficiency and survival skills - hunting, fishing, gathering, living off the land, cooking, preserving, and fire-making - always with a deep respect for nature.
Tourism and hospitality play a significant role in Tasmania's economy despite its small size. The island is renowned for its high-quality produce, thanks to ideal growing conditions, a clean environment, and sustainable farming practices. Events such as Taste Tasmania, AGFEST, Dark MOFO, and Festivale celebrate the island’s food, drink, art, music, and culture and are highly anticipated each year.
With a deep connection to her island home, Romany pursued a career as a chef immediately after high school, beginning an apprenticeship with determination and became a qualified Chef at the age of 20. With a trade certificate in one hand and a knife kit in the other, she left Lutruwita to embark on a culinary journey across Australia. Traveling extensively, she worked in diverse kitchen environments, gaining experience in all aspects of the industry. Collaborating with chefs from various backgrounds and cultures, she honed her skills, developed her own culinary values, and grew both personally and professionally.
For five years, Romany served as head chef at a bustling restaurant and bar in Launceston’s CBD while simultaneously co-owning a business in a completely different industry. Seeking a change of pace and new goals, she relocated to Queensland in late 2023 and joined Market Organics. This transition allowed her to reconnect with food, produce, and her passion for cooking. At Market Organics, she has been able to showcase 17 years of culinary expertise, first at the North Ipswich café and more recently at the sister café inside Market Organics Rocklea. Working with fresh, sustainable, and organic ingredients has deepened her understanding of food nutrition, healthy eating, and dietary requirements. Learning from coworkers, on-site naturopaths, and loyal customers has been both enriching and invaluable to her career.
Organic produce offers significant benefits, particularly for gut health and reducing pesticide exposure. Romany looks forward to each shift, incorporating organic, sustainable, and raw ingredients into creative new recipes. A key aspect of her work involves transforming imperfect "odd bunch" produce - damaged or unsellable retail stock into high-quality dishes, giving it a second life. Sustainability is also at the heart of the café’s operations, with minimal food waste. Coffee grounds and eggshells are repurposed for compost, while unusable food scraps benefit customers’ and staff’s pets and livestock.
