Acclaimed Australian Chef Dietmar Sawyere Joins Hayman
Renowned Australian chef and restaurateur Dietmar Sawyere has been named Chef and Director of Restaurants at Hayman, Australia's most awarded private island destination in the Great Barrier Reef.
is recognized in Australia and internationally as one of the finest exponents of the ultimate culinary experience achieving benchmark levels of service and dining at the many award-winning establishments with which he
has been associated.
long list of professional accolades includes being named Chef of the Year by the London Culinary Academy
, being named Chef of the Year twice by the New Zealand Chefs Association
, as well as garnering a host of restaurant awards before arriving in Australia in 1988.
has been a driving force in the evolution of Australian restaurants having created and run Le Restaurant at The Regent Melbourne, Gekko at Park Lane, Sydney and the legendary Forty One Restaurant, Sydney which won more than 45 best restaurant and wine list awards as well as holding 3 Chef's Hats in The Sydney Morning Herald Good Food Guide for many years and winning Gourmet Traveller Restaurant Of The Year.
re-opened Berowra Waters Inn, Sydney re-establishing this iconic eatery as one of Australia's top dining venues which was named Restaurant Of The Year in Time Out in 2011.
designed and opened Brasserie Cassis and Ad Lib Bistros in Sydney, which became the standard bearers for French bistros while also running restaurants in New Zealand and Singapore.
Overseeing a brigade of 150 food and beverage professionals on Hayman
is committed to delivering Australia's top resort food and beverage offering, "building upon Hayman
's long-standing reputation for quality food and wine in a beautiful setting".
brings to Hayman
a wealth of experience, creativity and innovation which has contributed to the incredible success he has enjoyed at the restaurants and hotels at which he has been associated both in Australia and overseas," Mr. Donaldson said.
will present Dietmar
with many opportunities to showcase his unique and individual style of cooking and service across our restaurants and to guests wishing to dine in the countless outdoor island and reef locations which provide perfect settings for anything from a gourmet picnic to a candlelit dinner under the stars."