Leading the team to award-winning culinary excellence, Stephen’s passion for local flavour has transformed the dining scene within the hotel making it an iconic destination for food aficionados. Inspired by market-fresh local produce he observes in Sydney’s food markets, Stephen’s philosophy of sustainability and seasonality is showcased in Cafe Opera’s interactive seafood buffet. Stephen has cultivated an impressive career in the hospitality industry with an unparalleled expertise in hotel fine dining. From Marriott to Hilton to InterContinental, Stephen has worked with five-star world-class teams across the world in both Sydney and London, most recently promoted with InterContinental Sydney as Executive Sous Chef. Stephen is a classically-trained chef with an insatiable palate to create culinary marvels and a hunger for delivering innovative dining experiences.
Charmed by his introduction to pastry at locally cherished Patisserie Rébert in Alsace (France), Simon Veauvy has crafted a career travelling between renowned patisseries across the globe. Seeking to hone his expertise in blending a rich balance of history, culture and flavour, Simon has trained at kitchens in Seoul, New York, Tokyo, Paris and now Sydney. Passionate about the art of pastry, Simon moved swiftly between managing chocolate and macaroon stations at prominent patisserie, Pierre Hermé Paris, to being put in charge of the company’s cake production in Paris. Joining InterContinental Sydney late 2013 as Head of Pastry, Simon has played an instrumental part in revamping existing menus and bringing to life a philosophy of seasonality in dishes. With a focus on taste and flavour, Simon specialises in producing bespoke desserts with innovative flair.
Canadian-born Winston Hugh began his training and education at the world renowned Culinary Institute of America in New York, where Winston spent four years studying to attain his Associate Degree in Culinary Arts and Bachelor Of Hotel and Restaurant Management. With a heart for food, knowledge and unique culinary experiences fuelling his passion, Winston has worked across the globe working in numerous establishments ranging in specialty from fine dining and Michelin Star service to large scale manufacturing and catering. Now with his feet firmly planted on Australian soil, Winston looks to take a large leap into the hotel world using his first-hand knowledge and experiences to ensure that the Intercontinental guests’ needs are met, and their expectations are exceeded.
Having spent a significant portion of time absorbed in Japanese culture, Luke Fernley has adopted a set of complex native techniques which he applies when blending unique flavours to create degustation cuisine in 117 dining. Inspired by transfusing local Australian produce with an extraordinary bounty of Asian influences, Luke has led 117 dining to award-winning recognition swiftly securing it as one of Sydney’s top-tier dining experiences. Crowned Australia’s Best Luxury Hotel Restaurant in the 2016 World Luxury Awards and recently gaining 2 hats in the Gault & Millau 2017 guide, Luke’s finesse for flavour has led 117 dining to become a gastronomic icon of Sydney’s culinary scene. With a background in garnering multiple awards and accolades for his dishes, it comes as no surprise that Luke found himself a finalist for Chef of the Year in the 2016 HM Awards.