Hari Unterrainer has spent over 20 years working as a Pastry Chef and holding senior positions in five-star hotels across Europe, Asia, Australia and the Middle East.
After completing an apprenticeship in his hometown in the Tyrolean Alps, he started working in different five-star hotels in Europe, like the Bio Hotel Stanglwirt in Austria, the Hilton Hotels in Istanbul and Munich, and the legendary Palace Hotel Gstaad in Switzerland.
Hari Unterrainer got his first assignment as Executive Pastry Chef with Hyatt International in May 1997 at the Grand Hyatt Jakarta. With his European background and an open eye for modern international trends, he was quickly recognized and named Pastry Chef of the Year in Jakarta. For political reasons, he was transferred out to the biggest Hyatt Hotel in Asia – the Grand Hyatt Taipei.
After spending time in Taipei, Chef Hari went back to Europe to open the Park Hyatt Hamburg in Germany. He was transferred to the Grand Hyatt Melbourne in 2000 as the Executive Pastry Chef, where he prepared, produced, and oversaw the production of pastries for the Grand Hyatt as well as the newly opened Park Hyatt Melbourne. From there, he moved on to the United Arab Emirates to open the Grand Hyatt Hotel in Dubai, then the largest five-star Deluxe Hotel, Resort & Spa in the Middle East.
In 2007, he received a new challenge – he was appointed the Executive Area Pastry Chef for Hyatt Hotels in Europe, Africa and the Middle East. He was based in Zurich, Switzerland, and often spent time there as part of the opening support team or to participate in the area’s special events.
At the end of 2010, Unterrainer decided to move with his family to Australia, for his position as the Pastry Chef Consultant and Production Manager at Browns – Bakers of Distinction. Since July 2012, Chef Unterrainer has been the Production Manager for Cacao Fine Chocolates.