Dietmar Sawyere

Chef, chocolate connoisseur and serious clockwatcher

Chef, chocolate connoisseur and serious clockwatcher

Swiss-born chef Dietmar Sawyere, 45, travelled the globe before settling into some of Sydney’s most luxurious eating spots – the top-notch Forty One and secluded Berowra Waters Inn on the Hawkesbury River, where he is executive director and chef.

While home is a light, bright and modern house in Sydney’s Roseville Chase – conveniently located half way between his two-hatted restaurants – Sawyere’s Swiss roots prevail. Muesli is his breakfast choice, he has a penchant for white chocolate, and he and wife Nicole’s favourite escape is skiing in Switzerland with their three children: Dominique (by Sawyere’s first wife), 21 and studying in New Zealand to be a vet; Otto, five; and Pascale, whom Sawyere says is  “two going on 25”.

Alpine appeal We usually have older houses but this one is quite modern. It has an Alpine chalet feel – a lot of glass and light. I do my office work at home early during the week, so I can have lunch and dinner with the kids. I read to them before they go to bed and then I go to work.

Fully booked Nicole and I are both big readers and love books. A few years ago we were running a restaurant in New Zealand while Dominique was doing her HSC (equivalent) and commuted back to run Forty One. When we moved back to Sydney, we had 45 cases of books.

Tome of influence We have about 1500 cookbooks; they keep bringing them out so I keep buying. Usually my latest is my favourite but there’s one from 1978 – Great Chefs of France by Quentin Crewe and Anthony Blake – that inspired me. It’s a book about Michelin restaurants in France. That was the first one I read and thought, “That’s where I want to be.”

Eastern influence I’ve always loved history, particularly Far Eastern history. I love the culture and the furniture and have a few pieces, including a 17th-century Japanese chest that’s a favourite. Classical tastes I grew up with music in the house so there’s always music in the background...Vivaldi, Mozart. Fairly mainstream but I like it.

Home cook We’ve got all the latest gadgets in the restaurants but our kitchen is fairly old -fashioned. We have a lovely set of Le Creuset cookware that’s used for everything. At home we cook more simply and eat more organic. The kids love helping, although the eldest one likes dining in restaurants rather than working in them.

Caffeine cut My Nespresso machine is fantastic – it’s a special system developed where the coffee comes in a pot and is mail-ordered so it’s fresh. This is about our fifth one as they take a bit of a thrashing. I drink a lot of coffee but I’m pretty good these days. Since I turned 40 I’m down to about eight a day. I used to measure it in litres.

Culinary collection I started collecting menus when I worked at the Savoy Hotel in London. One of the maintenance guys there found these menus from the 1920s and 1940s and he was going to hrow them away. Among them was a New Year’s Eve menu from 1926. That started it and so, wherever we go, we always ask the chef to sign the menu. We have a few framed and stored away waiting for the next brasserie, which hopefully will open in the middle of the year in (Sydney’s)Terrey Hills.

Favourite toy I’m not a big one for exercise unless it’s getting me somewhere I want to go but we have a Skier’s Edge exercise machine. You can do a 10-minute workout; it keeps you fit and also improves your technique.

Indulgence I have an allergy to dark chocolate so white chocolate is my indulgence. There are two Swiss ones I like: Giandor, an almond praline; and Frigor by Cailler, an almond praline that’s crunchy. We bring 15 or 20 bars back from Switzerland each year and ration them out. I also enjoy my eau de vie schnapps.

Sentimental piece I have an antique sword that belonged to my great uncle, who was an officer in the Swiss Army. It’s from the 1890s and has come down through the family. It sits on the bookshelf, out of reach of the children.

Obsession My wife would say I’m obsessed about being on time. I have a lot of watches – I’m naked without a watch – and most rooms at home have a Mondaine clock in them. Time is essential in the kitchen. Out the back you’ve got all these people working under the pressure of time, so it gets into your brain. I’m frequently not on time, mostly because it involves a few children, but I get wound up if I’m not.

Swiss fix We’re passionate skiers. Dominique and Otto were three when I took them, and Pascale is already on skis. Each January we take four weeks off and stay at Zermatt in Switzerland. We just relax and that’s the time I actually don’t bother with my watch. We spend the 11 months in between planning the next trip – that’s my relaxation.