Meet Compass Group Australia’s National Executive Chef Leander (Leo) Gstrein.

Originally from Austria and classically French trained, he marries his passion for provenance and local fare with his dynamic, innovative energy, creating memorable dining experiences for our guests and clients.

Leo has worked at the 2-hatted Luxury Hotel Schwarz, Michelin Restaurant Bibendum in London, Michelin Star, 3-hatted Superior Hotel Trofana Royal in Ischgel, 2-hatted Manly Pavilion and 1-hat Astral Restaurant. Leo joined Compass Group Australia in 2012 as the Head Chef at Sydney Town Hall as part of the Restaurant Associates brand. Here he brought our event menus to life, championing our clients’ ideas and themes through food. But even with such an impressive culinary resume, Leo remains close to his roots.

Where does your association and love of food come from?

I grew up on a farm in a small town in Austria, my dad is a butcher and chef, and my mum was a restaurant manager, which meant hospitality and food were everywhere. Fascinated by the entire process from breeding animals to preparing a delicious dish and all that happens in-between, I am a firm believer in cherishing and respecting my ingredients.

My childhood memories include family gathering together and enjoying a huge feast made from fresh produce from the local farmers.

What food-related experience has stuck with you and why?

My culinary ability to hero ingredients, showcase bold flavours and bring the dining experience to life has grown from my experience across the hotel and restaurant industries and from the different mentors I was fortunate enough to work with such as Martin Sieberer Austria’s chef of the year 2005 and 2008’s Good Food Guide ‘Chef of the Year’ Sean Connelly.

My mentors influenced me by showing me how to respect the produce I was working with, how to get the best out of my staff and how to ensure I could deliver consistency and quality. They solidified my endless passion for cooking. It fascinated me how they came up with their creations and the way they delighted customers with the food they put on the table.

What is your favourite type of cuisine?

With a deep appreciation for food, I don’t have a single favourite type of cuisine. In the beginning, it used to be French and Austrian cuisines, but now it is hard to pick just one as each cuisine has its own distinct flavours and techniques which I love to fuse together to create new and unique dishes.

What do you think is the most important consumer/customer trend ahead of us?

The trend I see ahead of us is — Clean food – traceable, nutritious, locally grown, with a story and a connection people care about where their food comes from and what they put in their bodies.

“My mantra is passion, respect, and dedication”

Some of my favourites (One-word answers)

Food – energy

The place to eat – stay local to support the community

Way to relax – deep breaths.