“As an Executive Chef it is no longer enough to have a knowledge of our trade. You must create harmony in the workplace. To do so encourages individual empowerment and collective aspiration … both preludes to commercial success.”

Swiss born Food and Beverage Manager and Executive Chef, Dominic Egger is the epitome of professionalism, with his calm and decisive manner, astute business mind and wealth of hands on experience, gained at some of the world’s finest establishments.

Having completed a formal apprenticeship with the Restaurant Central Niederrohrdorf, Switzerland, in 1993, Dominic moved to England for a three-month period, where he mastered the English language at the Wimbledon School of English, a move that would ultimately expand his career options in the international market. On completion of these studies, Dominic returned to Switzerland and undertook a range of seasonal work from 1993 to 1996, again aimed at expanding his practical skills and including time at the renowned Kurhotel Lenkerhof and Palace Hotel Gstaad, where he cooked for such international luminaries as Michael Jackson, Elizabeth Taylor and more.

New Zealand was Dominic’s next port of call and his first senior level appointment as Senior Chef de Partie with the James Cook Centra Hotel. Whilst primarily in charge of the international a la carte and buffet restaurant, Dominic also activated a schedule of promotional menus each month including the costing and training of staffs. After 12 months in New Zealand, Dominic was ready for new experiences and challenges and headed to Beijing, China, where he was appointed to Sous Chef at the prestigious Swissôtel – an impressive operation with a brigade of 110 chefs. As Sous Chef, Dominic was responsible for the property’s all day dining restaurant and Executive Lounge and in addition, he maintained responsibility for the private catering of external events and the hotel’s demanding Room Service operation.

With success now under his belt in Beijing, Dominic progressed to Opening Sous Chef in Dalian, also in China, to assist with the opening of a new Swissôtel property. This role lent valued strategic and tactical support to the Executive Chef and positioned Dominic as one of only two ex-patriots to be working within the property’s extensive kitchens – an experience he cites as somewhat challenging, although extremely rewarding in terms of cultural awareness and professional growth.

In 1999, Dominic was lured by the tropics of Fregate Island in The Seychelles and more specifically, the world acclaimed Fregate Island Private Seychelles, which comprises of 16 private luxury villas. As Sous Chef in Charge, Dominic assisted with both the pre and official opening of the property, which attracted significant international media coverage including Vogue and Conde Nast Magazine – and from whom the property received prestigious award recognition. During this time he also prepared daily lunch and dinner a la carte menus, as well as coordinating special events including the official opening ceremony on April 11.

An invitation to open the five-star boutique ‘Into the Hotel’ in the famous Swiss mountain resort of Zermatt, as Executive Sous Chef, saw Dominic return home to Switzerland in December. The property, designed and built by an artist, housed a spectacular glass-roofed penthouse that would open up and elevate guests into their very own private, open air Jacuzzi that overlooked the village below. Still in Switzerland, Dominic’s next venture saw him appointed to the high profile role of Executive Sous Chef with the 150-year-old Hotel Schweizerhof Bern. Offering both fine and casual a la carte dining for 150 guests, Dominic completely restructured, streamlined and stabilised all major kitchen operations, both in terms of staffing and hygiene, and finished third at the country’s revered Swiss Professional Education as Gastronomic Chef.

Dominic’s first Executive Chef role came at the Hotel Drachenburg & Waaghaus AG in Gottlieben, Switzerland. A picturesque and romantic property situated on a lake that fringes Germany and comprises of four houses, all with rooms individually decorated, one fine dining and two a la carte restaurants and, for which Dominic retained high level responsibility. He also managed full catering requirements for three private hospitals with which the Hotel had contractual arrangements.

In 2003, Dominic headed south to Australia to undertake the role of Executive Sous Chef, at the then Sheraton Hotel, in Brisbane, and maintained responsibility for the training of all apprentices and kitchen operations – including the fine dining restaurant, Carriages and the buffet restaurant, Sidewalk. During this period, Dominic’s spent an equal amount of time undertaking high level project management (Starwood Six Sigma Green Belt) for the Hotel’s kitchen, stewarding and housekeeping operations, including the establishment of menu engineering, HACCP and Timecapture System.

An invitation to join the award winning team at Stamford Plaza Brisbane in 2004 as Executive Chef, would see him not only produce quality cuisine and special events, but also expand on his project management skills. With responsibility for the strategic and operational management of four diverse restaurants, including Siggi’s fine dining and Room Service for 252 guestrooms, Dominic’s positive attitude and impact on food operations was instant. His vast international experiences, technical skills and strong business acumen quickly gained Dominic the respect of peers and junior staff alike. It is however, the uniquely warm and welcoming environment that Dominic has been able to create and maintain for his team that is of greatest testament to his managerial skills and professional success.

In December 2005, Dominic was promoted to the newly created role of Food & Beverage Manager and Executive Chef – a move that would see him undertake full responsibility for Stamford Plaza’s food and beverage operations, including Siggi’s, Kabuki, The Brasserie on the River, The Pav Bar, Room Service and Banquets.

August 2006 saw Dominic and his team of chefs take out the National Award for Mushroom Mania’s Best Menu of the Year 2006. Shortly thereafter, Dominic was invited to compete in the 2nd International Edible Funghi Competition in Beijing, China. Up against 140 chefs from 13 different countries and under somewhat challenging conditions, Dominic went on to win Gold in the Individual Live Cook-off category.