Rudi and Max Dietz have owned and run Stuyvesant’s House since 1973.
The traditional and quaint restaurant in Crows Nest, Sydney, boasts a huge menu from European classics, to modern Australian cuisine, and an even bigger wine menu.
Hailing from a small town in the Black Forest region of Germany, the brothers grew up not knowing what high-end dining was.
Their mother and father were local tailors, with little money to spend on lavish food or restaurant outings.
German brothers Max and Rudi Dietz. Source: Supplied
Max, who was the youngest brother of six, says they learnt to appreciate the basics from an early age.
“There were eight of us around the kitchen table. We ate sparsely. But it was always good, wholesome food,” he says.
“Kids nowadays often leave something on the plate; we would never have dared.”
Rudi credits their father, who had a hard-working attitude and dry sense of humour, for giving them an early push to enter the hospitality industry.
“Our father said to us, you’re either a hairdresser, or you’re a chef. People always need to have their hair cut, and if you’re a chef, you’re always the first one to eat,” says Rudi.
After completing apprenticeships in Germany, both brothers found restaurant positions in other countries.
Working in five-star restaurants in Italy, the Netherlands and Switzerland developed their taste for fine dining, and palates for even finer wine.
Rudi says he moved to Australia on a whim, after seeing $100 tickets advertised.
“I was working in Switzerland and there was a lot of promotion to come to Australia. So I thought to myself, why not try it for two years,” he said.
“I got here in 1970, and nearly 50 years on I'm still here.”
Max followed a few years later, and after taking over Stuyvesant’s House from a Dutch owner, they established a local eatery that’s found a loyal following.
Stuyvesant's House famous pork crackling. Source: Supplied
Stuyvesant’s House is known for its hearty menu, extensive wine cellar and the brothers are local identities known for their idiosyncratic personalities.
In 2015 however, an alleged electrical fault sent the restaurant up in flames, burning out the entire kitchen, dining room and their upstairs function room.
Rudi, who was in Germany at the time, thought the initial warning call was a practical joke.
“I was in Germany, and I got a phone call at three o'clock in the morning. My friend said your restaurant is burning down. I laughed and said, 'funny joke',” Rudi said.
Although emergency services were quickly on the scene, it took more than three hours to control the blaze, leaving two firefighters injured.
The flames destroyed priceless artworks, a large piano, furniture and personal items, the total damage bill more than $2 million.
The fire took over three hours to extinguish. Source: Supplied
Only the wine cellar and its 900 bottles were spared.
It was a devastating blow for Max and Rudi, who struggled with the decision to rebuild.
After a year of rebuilding, Stuyvesant’s House opened its doors once again, but the brothers faced a new challenge: re-establishing a client base.
“It took a little while to get our customers back. We’re doing alright at the moment, people are coming back slowly,” he said.
“We had the guy from Porsche here last week. He hasn’t been here for 30 years, and now he’s been here three times in a month!”
Rudi is now 70 years old, and Max 65, however, they aren’t quitting the business just yet.
When asked about their secret to success and longevity, Rudi says consistency is the key.
“Do the same thing every day,” he said.
“Food is like a doctor. It gives you life. It’s very important to both of us.”
