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The Chedi Andermatt .. A GHM Hotel
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Led by General Manager Jean-Yves Blatt and Executive Chef Dietmar Sawyere, the "Hotel of the Year 2017 GaultMillau Award is testament to the continued excellence of the staff at the hotel and their consistent commitment to providing unparalleled service and hospitality.
Dietmar Sawyere joined The Chedi Andermatt in 2015, overseeing all food and beverage operations including GaultMillau-awarded eateries, The Restaurant, and The Japanese Restaurant. Sawyere brought his team of chefs from all over the world to create refined, authentic Asian delicacies, receiving fifteen GaultMillau points in The Restaurant and sixteen GaultMillau points in The Japanese Restaurant, where Sushi Master Taniguchi Kazuki and Teppanyaki Chef Yoshizumi Yutaro continue to impress with exquisite creations.
Dietmar Sawyere Joins Hayman
September 28, 2012 /in news/by May Ng Renowned chef and restaurateur, Dietmar Sawyere has been named Chef & Director of Restaurants at Hayman, Australia's acclaimed Great Barrier Reef private island destination. Swiss-born, Dietmar is recognised 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. His long list of professional accolades includes being named Chef Of The Year in Sydney, London and New Zealand as well as garnering a host of restaurant awards before arriving in Australia in 1988. Dietmar 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. He 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. Dietmar 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, Dietmar 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". "Fontaine should be recognised as one of Australia's finest restaurants celebrating the best food and wine while Oriental, La Trattoria and Azure should be known in their own right for an individual and personalised style of dining and service," he said. "Dietmar 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. "Hayman 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."
Dietmar Sawyere has been appointed Executive Chef at the ChediAndermatt in Switzerland.
He has finished up his most recent stint with the restaurant Widder in Zurich.
Chefs Janni Kyritsis and Dietmar Sawyere have also taken turns at this waterside kitchen but you'll now find Irish-born Head Chef/Owner Brian Geragthy at the helm.
For a small hotel, the Widder offers three restaurants under the direction of Executive Chef Dietmar Sawyere, a bar with live jazz, library and business center.
The fitness room is being redesigned.
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