RENOWNED chef and restaurateur Dietmar Sawyere has been named chef and director of restaurants at the Hayman Island resort.
RENOWNED chef and restaurateur Dietmar Sawyere has been named chef and director of restaurants at the Hayman Island resort.

Award-winning chef joins Hayman

RENOWNED chef and restaurateur Dietmar Sawyere has been named chef and director of restaurants at the Hayman Island resort.

Born in Switzerland, Sawyere is now 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 over the years.

Since arriving down under in 1988, Sawyere has been a driving force in the evolution of Australian restaurants having created and run Le Restaurant at The Regent Melbourne, and the legendary Forty One Restaurant, Sydney, which won more than 45 best restaurant and wine list awards.

Now overseeing a brigade of 150 food and beverage professionals on Hayman Island, Sawyere says he is committed to delivering Australia's top resort food and beverage offerings, "building upon Hayman's long-standing reputation for quality food and wine in a beautiful setting".

"Fontaine [Hayman's signature restaurant], should be recognised as one of Australia's finest restaurants celebrating the best food and wine while Oriental, La Trattoria and Azure [also within the resort], should be known in their own right for an individual and personalised style of dining and service," he said.

"We will also further develop the resort's philosophy of taking dining outdoors - to special locations in the rainforest, on the beach and into numerous other stunning island settings - and out into the reef. As an island destination, we have lots of opportunities to create amazing memories for guests, which is an exciting prospect for me working closely with a great team."

Hayman managing director, Lloyd Donaldson said Sawyere's appointment would signal a new and exciting phase for the island to evolve into a true culinary destination.


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