When it comes to chef appointments, it doesn’t get much bigger than this. Former Gerard’s Bistro executive chef, Adam Wolfers, has taken on the role of group chef at Anyday, a collective of venues including Agnes, Bianca, Honto, Same Same and Agnes Bakery.

So, who is Wolfers? Throughout his career he has led a Jewish-Hungarian pop-up project called Etelek, and honed his skills at some of Sydney’s premier restaurants, such as now-closed Est, Monopole and Yellow. In 2020 he made the move to Brisbane, assuming the executive chef position at Gerard’s Bistro, but just two years later, he experienced a stroke while cycling and resigned from Gerard’s to focus on his recovery.

Now fully recovered, Wolfers relaunched Etelek (hosting dinners at Essa, Nour and Pilot) and provided consultation for the menu at West End’s Flying Colours. His flatbread earned recognition as one Broadsheet writer’s favourite dish of 2023.

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Collaborating with Anyday director and chef, Ben Williamson, Wolfers will oversee culinary operations across the various venues and impart his influence and expertise across all menus. (Expect to see many examples of his renowned breads.)

Wolfers took five with Broadsheet to discuss his new role, what he has planned, and hints at a new bread for the Agnes menu.

What is your new job title?
Group chef for the Anyday hospitality group.

Why did you decide to join the Anyday group?
Ben [Williamson] and I kept running into each other at different events and functions over the years and we eventually became good mates – even before my time at Gerard’s Bistro. We have a really similar attitude and understanding of flavours and tastes so I knew we would have a great partnership working together. We’re also both passionate about cooking different types of cuisine – an aspect that is exciting when we talk about current venues and inspiration for future endeavours.

What do you have planned for your new role? What are you most excited about?
I’m really excited to bring my technique and experience to an already successful restaurant group, particularly when it comes to guiding and mentoring our teams. From what I have observed over the last few years, the next generation of chefs have had a very different experience in the industry compared to what [Williamson] and I were exposed to in our early years. There were not a lot of owners and venue operators that put systems in place that were really for the best interest of the staff.

At Anyday, you can really see and feel that teams are being prioritised and supported by the directors and senior leadership team. There are clear and effective structures in place for learning and development. I’m thrilled to be joining them in reshaping the restaurant industry and helping to teach chefs how to build strong team environments and upskill in different areas like menu development and staff training.

Will you bring along any dishes or ideas you are known for?
Yes. I’ve actually been working with Ryan [Carlson], the head chef of Agnes, to develop a new bread recipe which incorporates different malted wheats. It will be featured on the menu in the next few weeks. I’m still settling in, but it’s been really exciting to dive into the projects with such passionate people.