Fire & Ferment
Adam Wolfers gained an appreciation for food at a young age while growing up in Sydney. Food was always a big part of his family’s Hungarian-Jewish heritage and watching his grandmother in the kitchen inspired him to take his place in the culinary world.
Beginning his career in 1999 in the kitchens of now departed Sydney dining institutions Est. and Marque, Adam’s determination to his craft had him quickly climb the ranks to Sous Chef. His curiosity took him overseas to stage at Wylie Dufresne’s WD-50 in New York and three Michelin Star Quique Dacosta Restaurante in Spain. Expanding his skills and knowledge he returned to Australia in 2013 with a broadened perspective.
In Sydney, Adam began working with chef and sommelier team, Brent Savage and Nick Hildebrandt as Head Chef, opening Monopole and later Yellow. Adam’s affinity for vegetables was a contributing catalyst for the transition of Yellow becoming an acclaimed vegetarian restaurant.
Moving on from the Bentley Restaurant Group, Adam’s focus was on Ételek (Hungarian for ‘food’), a pop-up restaurant founded with front of house and drinks expert Marc Dempsey. Ételek roamed Australia’s east coast, popping up in Sydney, Canberra and Melbourne in venues such as Ester, Casoni, Bar Brosé, Lee Ho Fook, and Sunda. Delivering a modern take on Jewish cuisine, Ételek paid homage to Adam’s Jewish heritage, drawing influence from the Middle East, Hungary, and Austria.
Making the move to sunny Queensland in May 2019, Adam took up the reins as Execu-tive Chef at Gerard’s Bistro and Gerard’s Bar in Brisbane’s popular James Street pre-cinct. Here, he has created a distinctive Middle Eastern menu inspired by his heritage, travels and years of experience in noteworthy kitchens. Adam’s passion and creativity with vegetables, traditionally baked breads and replicating Middle Eastern flavours from locally sourced ingredients has become his specialty.
Most recently Adam was awarded ‘Unearthed Next-Gen Chef’ Winner in the delicious and Harvey Norman produce awards 2021. This award recognises the mark he is making on the Australian dining scene in his endeavour to showcase the best of local and regional produce, sustainably sourced and leaving nothing to waste.