We recently welcomed Jeremy Clark into the role of Executive Chef at InterContinental Sydney, heading a kitchen team of 55 and leading the charge in steering the hotel’s restaurants and events catering. Joining the team with a wealth of experience, Jeremy’s chef career spans an impressive three decades, having worked at some of Australia’s most renowned restaurants and hotels since arriving in Sydney 20 years ago.
Inspired by market-fresh local produce he observes in Sydney’s food markets, Stephen’s philosophy of seasonality is showcased in Cafe Opera’s interactive 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 Head Chef.
Inspired by a passion for Australian produce and sustainability, Luke has led 117 dining to award-winning recognition with the private dining venue crowned Best Hotel Restaurant in the 2016 and 2017 World Luxury Awards and gaining and maintaining 2 hats in the Gault & Millau 2017 and 2018. 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.