International Convention Centre Sydney (ICC Sydney) has added four new chefs to its team, ahead of the anticipated December 2016 opening.
Supporting ICC Sydney executive chef, Tony Panetta, is Constantin Kautz, the former head chef of Sydney’s InterContinental, who joins as executive sous chef alongside Jack Astin (ex National Gallery of Victoria). pastry chef Michael Belcher, and chef de cuisine Dylan Sanding.
Lynell Peck, ICC Sydney director of culinary services, said the new hires are already creating meals and menus for the venue and will be responsible for delivering ICC Sydney’s Feeding Your Performance philosophy.
“ICC Sydney’s award winning team will craft ‘smart’ menus comprising fresh, seasonal and ethically sourced ingredients, expertly combined to drive the physical and mental performance of visitors. At the heart of everything we do will be the principles of balance, quality, freshness and taste – the hallmarks of great food,” she said.
“From catering for international conventions and prestigious gala dinners, to creating bespoke menus for boutique banquets through to major events, our team will set a new culinary benchmark in the industry.”
CEO of ICC Sydney, Geoff Donaghy, said the appointments are part of a major recruitment push ahead of a series of test events commencing in early October.
“ICC Sydney is in the midst of one of the city’s biggest talent drives for a decade. We are looking to fill 1,500 casual and 300 full time roles, building our performance-focussed team to deliver seamless operations across the venue, which comprises three theatres, a grand ballroom for 2,000 people plus a range of banqueting options, 35,000sqm of internal exhibition space, 8,000sqm of meeting room space and a 5,000sqm open air event deck.”
