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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.
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During Hermann's 47 year
career , Hermann has been involved with:
* Advisor to Prime Minister - Wine selection for Major
Functions
* Redesigning British Airways First Class In Fight Menu
* Judge of French Chamber of Commerce Wine Awards
* Development of Cellar Restaurant for Major Wine Company
* Judge of Australian Hotels Association Awards Hermann
has been awarded many distinctions including;
* 1954 Berne, Switzerland - Gold Medal for Hospitality at
the International Swiss Tourism and Culinary Expo
* 1954 Munich, Germany - Gold Medal for "Hervorragende
Leistungen" at the International Gastronomy and
"Fremdewerkehr mit Konditoren Fachhausstellung"
* 1956 Frankfurt, Germany - Gold Medal at the
International Culinary Competition in Germany
* 1956 Konstanz, Switzerland - Gold Medal for Outstanding
Contribution at the International Gastronomy Competition
for Restaurants and Hotel
* 1977 French Festival Prix d'honneur
* 1982 Guide Bon Voyage for Consistence and Excellence in
Cuisine
* 1980 - 1992 awarded Three Hats by the Age Good Food
Guide
* 1981 - 1986 awarded Quelltaller Award Best Cellar
National
* 1986 Club Prosper Montagne International Award and
recognized as a Legend - Melbourne Wine and Food Festival
* 2000 Pioneer of Les Toques Blanches - Victorian Chapter
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