Marco Putzolu takes on Four Seasons Sydney

Ex-Ormeggio chef Marco Putzolu is bringing his Mediterranean heritage to the table at Mode Kitchen & Bar in Four Seasons Sydney.

The restaurant has welcomed Sardinian-born Marco Putzolu as its new chef de cuisine. Putzolu has over 15 years of international experience, working in the Ferragamo family estate in Tuscany, Hotel Cala di Volpe on the Costa Smeralda, and the Kulm Hotel St. Moritz.

In 2015 the chef moved to Australia and took on roles at Alessandro Pavoni’s acclaimed Italian restaurants Ormeggio at The Spit and a’Mare at Crown Sydney.

Now, Putzolu is developing Mode Kitchen & Bar’s new menu. Lunch will offer a more casual, relaxed experience with housemade pastas, while the dinner service will have a more refined tone.

“I start with a vision, but often the dish evolves once I begin working with the ingredients,” says Putzolu. “That’s where the magic is, letting the produce guide the process. I’m not just another Italian chef coming in to cook pasta. We’re making real changes that will refresh and redefine what Mode is, from the menu to the energy of the room.”

The menu will feature handmade pasta, dry-aged meats, and sustainably sourced seafood.

The restaurant will also feature a new bar snack and wine concept designed to appeal to the “cocktail crowd”.

“True hospitality is about connection. I want Mode to be a place where guests are not only impressed by the food, but truly feel looked after,” says Putzolu.

“That means welcoming regulars by name, preparing something special just for them, and bringing the team into every interaction. We’re creating a culture of service that feels both elegant and deeply personal.”

Mode Kitchen & Bar opened in 2017 with Francesco Mannelli at the helm. He is now the executive chef at Four Seasons Resort Mallora.