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Meet Leo Gstrein

Leo Gstrein
Town Hall Food
Leo's role as Head Chef at Sydney Town Hall

Gstrein Leander (Leo). Born in the small town Laegenfeld (Tirol) Austria.

Chef Leo started as an apprentice chef at the age of 15.

In the four star Hotel Stern in Tirol. He was classically French trained at the Hospitality and Restaurant School in Landeck (Austria). From there he went on to learn more about the French and Austrian cuisine at the Luxury 5 star Gourmet Hotel Schwarz, awarded 2 Hat by Gault Millau.

In 2002 Leander moved to London where he worked under Matthew Harris at the Michelin Restaurant Bibendum noted as “The most consistently excellent restaurant” in London.

His next step landed him at the five star Hotel Trofana Royal in Ischgel which was awarded one Michelin star and 3 hats by Gault Millau. Here he worked under the tutelage of Austria’s 2000 “Chef of the Year“ Martin Siebere.

In 2008 he entered the world of Star City in Sydney, Australia as a Sous Chef. For two years Leander worked under the 2008 Good Food Guide “Chef of the Year” Sean Connelly at the 1 hat restaurant, Astral.

In 2012 Leander joined Restaurant Associates as the Head Chef at Sydney Town Hall. Leander’s role is to support this site, and other Restaurant Associate sites as needed, deliver fine dining cuisine at some of Sydney’s most prestigious and high profile events. He provides support to Andrew Collins, our National Executive Chef of Culinary Services in our restaurant and events delivery.

“One of my favourite events has been Marie Antoinette” says Leo. Restaurant Associates, in collaboration with the City of Sydney and Event Emporium, came together to provide a Miss Marie Antoinette themed production which fell over two nights.

The menu for the evening included;

First course – Erster Gang
  • Vom Rot Wild mit Hirsch schinken und Frittaten/ Wild game, Bouillon, venison ham and frittaten
Zweiter Gang – Second service
  • Geraucherte Regenbogenforelle mit wachtelei , sahne kren und caviar/ Rainbow Trout, Hot smoked, horseradish, soft egg, caviar and cream
Troisième Service – Third service
  • L’ Entrecôte et son jus gras, servie avec une Duxelle de champignons, petits-pois, pomme de terre Dauphinois et petit fagotins de haricots/ Wagu Rib eye, mushroom, spring peas, potato terrine and French beans wrapped in pancetta
Quatrième Service – Fourth service
  • Comté, croissant au beurre, truffe fraîche et gel de poire/ Comte, Butter Croissant, truffle and pear gel
Cinquième Service – Fifth service
  • Ile flottantes à la vanille avec sa meringue, crème caramel et amandes toastées/ Floating island, Meringue, vanilla, caramel and almonds

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