InterContinental Sydney's Chefs

Stephen Lech-Head Chef

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 Head Chef. Stephen is a classically-trained chef with an insatiable palate to create culinary marvels and a hunger for delivering innovative dining experiences. 

Luke Fernley-Sous Chef

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 and 2017 World Luxury Awards and gaining and maintaining 2 hats in the Gault & Millau 2017 and 2018 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.

Ricardo Licetti - Sous Chef

A native of Lima, Peru, Ricardo Licetti found his calling to cuisine in a country that holds flavour dear and passion for cooking close. Having graduated in culinary, he continued studies in patisserie while embracing his work experience at contemporary-south American restaurants throughout Lima. Faithful to his aim to evolve, he moved to Australia and worked at Hamilton Island as a Junior Chef. Soon after that, he secured a position at Sheraton Hotel Noosa which allowed him to explore his Latin American culture within expert dishes.

In only a few years, Ricardo progressed and took control of the banquets operation at The Four Points by Sheraton Darling Harbour, then moved to second in charge at Jamie’s Italian Sydney and looked after Mosaic Restaurant at The Westin Sydney shortly after. Bringing more than 10 years exp0erience within leading Australian establishments, Riccardo has brought his expertise to InterContinental Sydney managing both Banquets operations and Cafe Opera.