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Wrong Dietmar Sawyere?

Dietmar Sawyere

Chef and Owner

Berowra Waters Inn

Direct Phone: +61 * **** ****direct phone

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Berowra Waters Inn

Background Information

Employment History

The Chedi Andermatt .. A GHM Hotel

Director of Food and Beverage & Executive Chef


Widder Hotel

Executive Chef Incorporated


Director of Restaurants

Hayman


Executive Chef

The Regent Bangkok


Affiliations

Singapore Airlines

Consultant - World Gourmet Panel


Web References(113 Total References)


- VisitVineyards.com and Winepros Archive Newsletter -

www.visitvineyards.com [cached]

Table by the River by Dietmar Sawyere, of destination restaurant Berowra Waters Inn in NSW »


Ad Lib Bistro, Pymble @ Not Quite Nigella

www.notquitenigella.com [cached]

We are headed towards Pymble to try out Dietmar Sawyere's bistro called Ad Lib.
He is of course famous for being the chef at Berowra Waters Inn and former chef of Forty One and this is said to be a more affordable nod to French Bistro food.


Events

www.taldumande.org.au [cached]

Donated by Nicole and Dietmar Sawyere of Berowra Waters Inn.


sydneyfishmarket.com.au

Dietmar Sawyere
Dietmar Sawyere was born in Switzerland and began his cooking life working alongside his chef father on weekends. At 16 he left for London and a job at The Savoy Hotel, and cut his culinary teeth in the kitchens of big hotels, working for Hyatt, and later Regent, in New Zealand, Asia and Australia, where, as Executive Sous Chef at Regent of Sydney, he helped take Kables Restaurant to a 3-hat rating in the 1987 Sydney Morning Herald Good Food Guide. In 1993, ready for a place of his own, he opened Level Forty One on the top of Chifley Plaza, which he closed in 2010 after 17 years. Although life on the river is a lovely change, Sawyere's not one to sit still for long and in May 2010, with Forty One's closure imminent, he opened the more casual Ad Lib Bistro in Pymble. A bright modern version of a classic Parisian neighbourhood bistro, with long banquettes, bentwood chairs and paper-over-cloth tables, it's a chance for Sawyere to return to the classics of his childhood. There's sugar-cured salmon with toasted brioche, steak tartare and French onion soup, and a simply delicious seafood platter for two. And in true bistro-style, Ad Lib is open continuously from 10am-10pm so guests can drop in for a glass of wine and a snack, or tuck into a hearty 3-course meal. It's a formula that works well, with a second Ad Lib opening in Double Bay in late 2010 and more planned in the near future. Visit www.berowrawatersinn.com or www.adlibbistro.com for more information. Dietmar is teaching at Sydney Seafood School on 15 May 2012. View more details > Dietmar Sawyere Berowra Waters Inn & Ad Lib Bistro


www.sydneyfishmarket.com.au

Dietmar Sawyere
Dietmar Sawyere was born in Switzerland and began his cooking life working alongside his chef father on weekends. At 16 he left for London and a job at The Savoy Hotel, and cut his culinary teeth in the kitchens of big hotels, working for Hyatt, and later Regent, in New Zealand, Asia and Australia, where, as Executive Sous Chef at Regent of Sydney, he helped take Kables Restaurant to a 3-hat rating in the 1987 Sydney Morning Herald Good Food Guide. In 1993, ready for a place of his own, he opened Level Forty One on the top of Chifley Plaza, which he closed in 2010 after 17 years. A bright modern version of a classic Parisian neighbourhood bistro, with long banquettes, bentwood chairs and paper-over-cloth tables, it’s a chance for Sawyere to return to the classics of his childhood. Dietmar Sawyere Berowra Waters Inn - Ad Lib Bistros


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