General Manager Patrick Hardy is pleased to welcome Michael Dawkins to the role of Food & Beverage Director, Hyatt Regency Sanctuary Cove.
Michael boasts twelve years food and beverage experience at sister resort Hyatt Regency Coolum.
“Michael has an unprecedented knowledge of Food & Beverage in a hotel environment and we are extremely pleased to have him join our management team here at Sanctuary Cove,” said Patrick.
As Director of Food & Beverage, Michael will overlook all aspects of food and beverage for the hotel including The Fireplace; Cove Cafe; The Verandah Bar; …

Nobu Melbourne is pleased to announce the appointment of Heather Zheng as the award-winning restaurant’s new Chef de Cuisine.
Beijing-born, American-raised Zheng has recently re-located to Melbourne from where she has spent the last five years working in Las Vegas.
Zheng is familiar with Nobu’s peruvian-influenced Japanese cuisine as she has spent more than two years working at Nobu Las Vegas.
Most recently, Zheng was a sous chef at the French restaurant, Andre’s. The restaurant was awarded a Michelin Star in both 2007 and 2008.
From late 2005 until early 2008, Zheng was …

Barthélemy ‘Bart’ Bauters has been appointed as Restaurant Manager for Room81 Restaurant and Bar.
French born and bred, Bart joins the Room81 team fresh from the Sofitel Moorea Beach Resort, the Tahitian paradise that is French Polynesia. The enthusiastic Frenchman has an impressive history with Sofitel having worked with the pre-opening team for two of the hotels signature properties.
In 2005 Bart was involved in the opening of Sofitel Queenstown and Spa; and following the Queenstown opening was enlisted in the opening team for Sofitel Wanda Beijing.
Bart is no stranger to dealing …

Peter Brown, Chief Concierge at Four Points by Sheraton Sydney, was presented with one of the highest honours to be achieved by a professional concierge, membership into Les Clefs d’Or Australia.
The gold crossed keys worn by members are iconic throughout the world and are associated with those being able to deliver the highest level of customer service.
Peter the first concierge to be awarded such membership at Four Points by Sheraton Sydney said, ‘This has been a goal of mine for quite some time now and to be recognized by my …

Global restaurateur and one of Australia’s leading chef exports, Luke Mangan, is bringing his successes back to his native Melbourne with the launch of a new restaurant venture at the iconic Palace site on City Road, South Melbourne.
The Palace by Luke Mangan will be the latest offering from the restaurateur, who has built a successful career through his award-winning restaurants in Australia and abroad, best-selling cookbooks and range of provisions.
It has been noted that the venue will be a spacious contemporary urban gastropub where Luke will deliver a modern Australian …

French-born Daniel Tourancheau has been appointed Executive Chef at Market Square Restaurant in Launceston.
His introduction to the industry was at the tender age of 16 when Daniel was seeking casual employment to earn pocket money…he applied for a waiter position at Le Relais de la Dinanderie in France, however when he arrived the position had already been filled. Instead he was offered a trial as a kitchen-hand and once he stepped foot into the kitchen, he never looked back.
Twenty years later, Daniel has worked his way up the ranks and …

eatdrink.com.au are grateful that Paul Bowell was able to take some time to share his Recipe For Success. Paul is the Head Chef of Tamarind Restaurant at the Pullman Casino, Cairns.
Why did you become a chef/restaurateur?
Ever since I was teenager, I wanted to cook. I would help mum with dinner on the weekend and when I got the opportunity to start my apprenticeship at age 16 I jumped at the chance.
Proudest achievement?
Maintaining the reputation and high standards that have been set at Tamarind. Managing to win both the Queensland Restaurant …

Clara Davidson, from Sydney restaurant ‘Bistrode’ has been awarded the Dux in the second year of the Sommeliers Australia Education Scholarship.
The intensive one-week course gave a select group of just 12 Sommeliers from some of Australia’s top venues an incredible opportunity to further develop their skills, with a view to ‘raising the bar’ and streamlining the accreditation of Australian sommeliers. Sommeliers Australia Co-President, Ben Edwards, noted the level of consideration that went into creating a meaningful and highly relevant program.
“The role of sommelier in Australia is at an incredibly exciting …

Colin Wilson of Chateau Yering, Victoria is the National Winner of the 2009 AUS-TAFE Culinary Challenge.
Colin achieved the highest individual score from judges in the national finals held at Canberra Institute of Technology on the 15th October.
He competed against 35 other first, second and third year apprentices from across the nation to achieve the honour and, in addition to his Gold Medal, receives the grand prize of an international work experience placement.
Colin will also receive a wild card entry into Fonterra Foodservices Proud To Be A Chef 2010 Competition.
The Proud …

More than forty apprentice chefs from Jupiters College enjoyed a special treat when Ed Halmagyi joined their team for a day and shared some tricks of the trade.
Ed visited the Banquets Kitchen on Wednesday 23rd September and cooked up a storm alongside the apprentices from both Conrad Treasury and Conrad Jupiters.
Ed said this was the second time he has visited Jupiters College and he felt privileged to be able to work and share ideas with the culinary masters of tomorrow.
“I was given some extraordinary opportunities early in my career, working …