Gerhard Wayd, Personal Chef Sydney
Gerhard started his chef’s career in Graz, Austria at the restaurant, Gasthof Graschi. He then went to work as a chef with the prestigious Cunard/Nac on Vistafiord and the QE2.
He was lucky enough to live and work on the Island of Bermuda, working as sous chef at restaurant ‘Loquats’ in Hamilton before returning to Austria, where he became head chef for a winter season at the prestigious hotel Sandhof at the winter sport resort Lech am Arlberg.
In 1992, Gerhard took a head chef position with Spotless Catering on Groote Eylandt, the largest island in the Gulf of Carpentaria in North Eastern Australia This presented him with many new catering challenges – working on a remote island, organizing 3 kitchens catering for over 1,000 meals a day whilst heading up a 40 seat fine dining restaurant for overseas visitors.
For the past 10 years, Gerhard has been a freelance chef at various first class establishments working alongside famous names such Tony Bilson on his fundraising functions.
Gerhard is trained in classical French cooking but likes to mix in his Austrian influences. We are pleased to have him as a Personal Chef.