Adam Wolfers out at Anyday, in at Kosta’s Takeaway
Sydney Morning Herald
February 26, 2026
AI-Generated Deep Dive Summary
Star chef Adam Wolfers, who was recently made redundant from Anyday after two years with the Brisbane hospitality group, is making a high-profile move to Kosta’s Takeaway in Brisbane. Known for his expertise in Middle Eastern cuisine, Wolfers will serve as a consultant for the Sydney-based sandwich chain's debut in Gasworks Plaza, which opens on February 28. His involvement marks a return to consultancy work and aligns with his focus on creating high-quality dining experiences in a takeaway format.
Kosta’s Takeaway, founded by Benji Terkalas, has gained recognition for its chef-made sandwiches, which are crafted fresh to order rather than pre-made or shelf-stored. Wolfers was drawn to the brand due to its attention to detail, including sourcing ingredients and perfecting sandwich techniques. His collaboration with Terkalas began through a mutual acquaintance, Nathan Brindle, who introduced Wolfers to the opportunity after his departure from Anyday.
Wolfers’ consultancy will initially run for eight weeks but could extend into a longer-term role if successful. He has already contributed two menu items to Kosta’s Brisbane location: a chicken shawarma with harissa and white sesame tzatziki, and a breakfast yirois with bifteki. This partnership highlights Wolfers’ adaptability and his ability to pivot from high-end restaurants like Gerard’s and Monopole to the fast-casual dining scene.
Kosta’s Takeaway has already achieved significant success in Sydney since its launch in Rockdale in 2018, with locations now spanning key areas like Circular Quay, Elizabeth Street, and Martin Place. Its growth reflects a broader trend in the food industry toward fresh, made-to-order sandwiches that prioritize quality ingredients and innovative flavors. Wolfers’ involvement underscores the importance of expertise in scaling up casual dining concepts while maintaining high culinary standards.
This collaboration matters because it demonstrates how chefs like Wolfers
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Originally published on Sydney Morning Herald on 2/26/2026