Hermann Schneider

Hermann Schneider

Hermann Schneider
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Hermann Schneider
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Hermann Schneider was born in Baden, Switzerland in 1936, after working in a patisserie in Bulle, Fribourg, he started his apprenticeship at the Hotel St. Gotthard, Zurich in 1952.At the completion of his apprenticeship he spent two winter seasons working at the Hotel Carlton at St Moritz returning to Zurich in the summer season to work at the Grand Hotel Dolder.

Having successfully competed at the Professional Chefs Competition in Munich, Hermann then moved to Germany where from 1955- 56 he took on the role of Chef De Partie at the opening of two new restaurants in Frankfurt.

In the autumn of 1956, Hermann was selected by the Australian Government to travel to Melbourne and work as Chef for the European team at the 1956 Olympic Games.At the end of the Games, Hermann decided to stay in Melbourne and took on a position as Chef de Partie at the Chevron Hotel, Melbourne.

From 1956 - 1960, Hermann worked as Chef of the Southern Command Army Club, Chef of the Victorian Golf Club before landing in South Yarra to take on the role of Chef of Antonio's Restaurant.

In March 1960, Hermann went into a partnership which would see him establish what would be considered one of the most respected restaurants in Melbourne, the Two Faces Restaurant.In 1964 Hermann and his wife Faye became sole owners of the restaurant and steadily built up a reputation not only for innovative cuisine but also for an extensive wine list, which won acclaim throughout the country.The Two Faces was the first restaurant in Australia to be invited to join the prestigious European and Northern American Chain- Relais Gourmande and Relais et Chateaux

In 1976 Hermann extended his great knowledge of wine by purchasing W. J. Seabrook and Son, Retail and Wholesale Wine Merchants in Lonsdale Street.Here Hermann rejuvenated this old established business into a fine Wine Shop and Wholesale Business.

1984 saw the birth of Hermann's second restaurant "Roesti Bistro" in the heart of the CBD business district.This successful bistro catered for Melbourne's professionals over a three year period prior to Hermann moving to the Mornington Peninsula to establish another leading establishment "Delgany Country House Hotel".

From 1988 - 1992 Hermann took on the dual role of Director and Executive Chef of Delgany Country House Hotel.

In 1994 upon returning from some time spent back in his homeland, Hermann took over operation of another Mornington Peninsula landmark "Arthur's Restaurant, Function Centre and Bistro.Here Hermann established another well patronized and recognized venue in this popular tourist location.In 2003 Hermann retired from the vigorous lifestyle involved with this 7 day operation and is currently consulting and making guest appearances as host Chefs at Special Events.

Memberships and awards:

During Hermann's 47 year career , Hermann has been involved with:

Swiss chef Hermann Schneider, an established European chef who came to Melbourne to work during the 1956 Olympics and stayed;

Hermann Schneider
...
Hermann Schneider
...
Hermann Schneider was born in Baden, Switzerland in 1936, after working in a patisserie in Bulle, Fribourg, he started his apprenticeship at the Hotel St. Gotthard, Zurich in 1952.At the completion of his apprenticeship he spent two winter seasons working at the Hotel Carlton at St Moritz returning to Zurich in the summer season to work at the Grand Hotel Dolder.

Having successfully competed at the Professional Chefs Competition in Munich, Hermann then moved to Germany where from 1955- 56 he took on the role of Chef De Partie at the opening of two new restaurants in Frankfurt.

In the autumn of 1956, Hermann was selected by the Australian Government to travel to Melbourne and work as Chef for the European team at the 1956 Olympic Games.At the end of the Games, Hermann decided to stay in Melbourne and took on a position as Chef de Partie at the Chevron Hotel, Melbourne.

From 1956 - 1960, Hermann worked as Chef of the Southern Command Army Club, Chef of the Victorian Golf Club before landing in South Yarra to take on the role of Chef of Antonio's Restaurant.

In March 1960, Hermann went into a partnership which would see him establish what would be considered one of the most respected restaurants in Melbourne, the Two Faces Restaurant.In 1964 Hermann and his wife Faye became sole owners of the restaurant and steadily built up a reputation not only for innovative cuisine but also for an extensive wine list, which won acclaim throughout the country.The Two Faces was the first restaurant in Australia to be invited to join the prestigious European and Northern American Chain- Relais Gourmande and Relais et Chateaux

In 1976 Hermann extended his great knowledge of wine by purchasing W. J. Seabrook and Son, Retail and Wholesale Wine Merchants in Lonsdale Street.Here Hermann rejuvenated this old established business into a fine Wine Shop and Wholesale Business.

1984 saw the birth of Hermann's second restaurant "Roesti Bistro" in the heart of the CBD business district.This successful bistro catered for Melbourne's professionals over a three year period prior to Hermann moving to the Mornington Peninsula to establish another leading establishment "Delgany Country House Hotel".

From 1988 - 1992 Hermann took on the dual role of Director and Executive Chef of Delgany Country House Hotel.

In 1994 upon returning from some time spent back in his homeland, Hermann took over operation of another Mornington Peninsula landmark "Arthur's Restaurant, Function Centre and Bistro.Here Hermann established another well patronized and recognized venue in this popular tourist location.In 2003 Hermann retired from the vigorous lifestyle involved with this 7 day operation and is currently consulting and making guest appearances as host Chefs at Special Events.

Memberships and awards:

During Hermann's 47 year career , Hermann has been involved with:

Teage completed his apprenticeship under the guidance of renowned chef, Hermann Schneider, whose restaurant, Two Faces, in the Melbourne suburb of South Yarra, was long regarded as one of Australia's best.

To find out that Teage Ezard's cooking career began with an apprentice ship under Hermann Schneider at Two Faces would immediately make any Australian who loves food realise that this man would be destined for great things.And great things are exactly what Teage has gone on to do.He was head Chef at Guernica restaurant for 5 years where he won many awards . His own restaurant Ezard at Adelphi in Melbourne's CBD won best new restaurant in 2001 and has gone on to achieve 3 chefs hats each year since from the Age Good Food Guide.It's fabulous to have home grown Teage defining his food as "Australian free style", taking the best of our multicultural Melbourne and creating colourful culinary delights.

Grated apple, yoghurt and honey-moistened rolled oats help my Swiss-born friend, chef Hermann Schneider face the day.He's right.It is almost worth getting out of bed for.

Champagne sausages with spiced apples

A great breakfast, brunch, or - if you really sleep in - lunch.Use this poaching technique with any good sausage to add flavour:

Ezard, who owns ezard at the Adelphi Hotel in Melbourne, left school at 15 and took up an apprenticeship under the renowned chef Hermann Schneider.

In 1994, Ezard joined a small restaurant called Guernica in suburban Fitzroy, and it was there that he let his culinary creativity and imagination run free.

All five are proteges of legend chef Hermann Schneider.Mr Schneider was the guest of a dinner sponsored by Gourmet Traveller and conducted in his honour at Grossi Florentino's in Burke Street on March 10.
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Like the others, Michael Kelly was also apprentice to Hermann Schneider at the legendary `Two Faces' restaurant in Melbourne.
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All chefs revere Schneider, his training methods, his guidance and work ethic.