» Print Recipe
This experienced chef has worked all over the world and now regularly caters for some 5000 guests in his current role at the Sydney Convention and Exhibition Centre
Detlef Haupt may not know how to turn water into wine, but he knows a thing or two about catering for the masses. As executive chef of the Sydney Convention and Exhibition Centre, Haupt regularly turns Australian produce into exquisite meals for some 5000 guests. With a motto of “quality and quantity”, when planning his menus Haupt draws on his extensive experience in kitchens throughout Germany, Switzerland, Asia and the Middle East. In his current role, held since 1994 (with a brief stint working for the Sydney Olympics in between), Haupt faces challenges many chefs do not, but he maintains his cool by remembering that catering for 1000 guests should be no different than catering for 10.
He cites Pier among his favourite restaurants for the exciting fish dishes and Tabou for traditional food that is full of flavour, whereas Bayswater Brasserie simply makes him feel at home. When cooking on days off he likes to create fabulous breakfasts with smoked salmon and soft eggs, good bread, charcuterie, cheeses and fresh fruits. He finds inspiration in any chef who “takes his job seriously enough, but also shows innovation great ideas and very little egoism.” For aspiring at-home chefs he recommends exploring and experimenting, and maintains that sharp knives and a few gadgets (blender, mixer, grill plate) are essential.... Read more.