A List

When Uwe Habermehl joined the Sydney Convention and Exhibition Centre in 1998, he only planned to stay a year or two. However, the German-born chef found the environment so stimulating that, 11 years on, he is still at the venue.

“This job never gets boring. There is never one day that is similar to the one before,” Uwe explains.

Uwe’s move to Australia’s leading venue followed many years working in fine dining and boutique resorts.

Enticed by the prospect of working in a large-scale culinary environment, Uwe joined the Sydney Convention and Exhibition Centre in 1998.

Executive Chef Uwe, now oversees a team of 50 at the venue, which is renowned for its high quality cuisine.

Uwe says his approach to dining is simple,literally. “Good food is all about simplicity and letting the product speak for itself,” he explains.

Uwe’s approach is reflected in his specifically-designed event menus showcasing Australia’s beautiful local, seasonal and many organically-grown products.

Whilst he prepares everything from intimate dinners to large banquet meals, Uwe lists the Sydney 2000 Olympics and the 2005 Amway China incentive event for 14,000 delegates amongst his greatest achievements.