Sven Ullrich, Chef Extraordinare in Australia

In a captivating episode of the Where to From Here podcast, renowned luxury podcast host Renae Leith-Manos engages in a lively conversation with celebrated chef Sven Ullrich.
From sustainability to Sven's favourite Sydney Restaurants, he opens up and shares many insider secrets and tips with Renae about high end eating and how we can all contribute to saving the world.
Chef Sven's culinary journey began in 2000 at Hyatt Regency Sanctuary Cove, Queensland, and has since taken him to his current role as Executive Chef at Hyatt Regency Sydney.
Here, he leads an impressive team across three commercial kitchens, five food and beverage outlets, and manages over 4,000 sqm of event space and 878 guestrooms and suites.
Throughout the episode, Sven shares his passion for local Australian produce and sustainable practices, which are at the heart of his culinary philosophy.
At Sailmaker Restaurant, he has curated the Seafarer Dinner, a three-course experience that exemplifies Hyatt's commitment to "Food. Thoughtfully Sourced. Carefully Served."
Sven's dedication to sustainability is evident in every dish, from the kingfish sourced from Clean Seas in South Australia's Spencer Gulf, to the barramundi from Humpty Doo farm in the Northern Territory, and the Murray cod from Aquna in New South Wales.
Sven also highlights the importance of local partnerships, such as the handmade, organic bread and the locally churned butter from Pepe Saya Buttery, which contribute to a truly authentic Australian dining experience.
Join Renae and Sven as they delve into the intricacies of sustainable dining, the importance of supporting ethical suppliers, and how these practices are reshaping the future of the culinary world. This episode is a must-listen for anyone passionate about food, sustainability, and the art of fine dining.
Chapters in this conversation:
00.00 Intro
01.00 How Sven met his wife at work
02.50 Who cooks at home and what Sven cooks
06.00 Sven defines true luxury
7.10 Australia compared to America and Europe in the luxury stakes
11.00 Wild caught fish - are they a good choice of cuisine?
14.00 Veganism - is it still on the rise?
16.00 Fish rejuvenation
21.30 How to improve the luxury experience within hotels
23.00 Sven's favourite restaurants in Sydney
26.30 The Bentley Group Restaurants in Sydney
29.30 The Greek Islands Sven loves
30.40 Where To From Here
***
Subscribe above for the best and latest regular luxury travel updates.
For collaborations, contact us at: [e-mail]
***
Host & Executive Producer: Renae Leith-Manos
Editor: Morgan Yuen
Graphic & Design: Jimin Kim
For more luxury travel go to: www.renaesworld.com.au
For Sailmaker Restaurant: www.sailmakerr...
Check out instagram @renaesworldofficial
For Luxury Hotel Consulting: www.luxuryhotelconsulting.com