Sydney Harbour Marriott Hotel at Circular Quay Announces New Executive Chef at Icons Brasserie

SOURCE: Marriott

International Chef Says Australia Is a World Leader in Fresh Produce

SYDNEY, AUSTRALIA–(Marketwire – August 13, 2010) –  Sydney’s dining scene is bursting with some of the world’s finest eating establishments, and adding to the city’s diverse cuisine and bringing some award winning, international flavours to the table will be Sydney Harbour Marriott’s new Executive Chef, Harry Callinan.

Callinan’s mantra is simple — great tasting food using the finest locally sourced ingredients which emphasises the quality of the produce. And that is exactly what you can expect to be on the Sydney Harbour restaurant’s menu under his leadership.

Callinan may be a new name to Sydney, but he is certainly a familiar face to the Marriott family. He started his international career in 2005 as an Executive Sous Chef at Singapore Marriott Hotel, which saw him develop a dining concept that was awarded Best New Restaurant in Singapore by American Express and Singapore Tatler 2007 Restaurant’s guide.

“This was one of my most rewarding achievements — coming from Australia to open the Pool Grill restaurant, which was voted best new restaurant in its first year of operation,” he said.

Satisfying his adventurous spirit and desire to produce world class cuisine, he then moved to Phuket, Thailand as Executive Sous Chef for one of the largest properties in Asia, the JW Marriott Resort and Spa. After two and a half years, Callinan was asked to open the brand new Marriott hotel Manila in the Philippines and promoted to Executive Chef.

“Working in Asia has altered the way I view what I do. Their simplistic approach to food preparation, which may actually seem complex to the untrained eye, has changed the way I think about cooking — dishes made with heart and simple product knowledge will always beat complication,” he said.

“Now being able to return home and stay with the company I love working for is like having your cake and eating it. The Marriott’s core values, visions and spirit to serve is both exciting and impressive! In Asia I even had the pleasure of cooking for Mr. Bill Marriott himself.”

Callinan brings with him an impressive 17 years of culinary experience, which includes working as Executive Chef at the highly acclaimed restaurant, Roberts At Pepper Tree in the Hunter Valley and in the same role at The Exchange Restaurant at the Exchange Hotel in Hamilton, NSW.

Undoubtedly Callinan’s previous career overseas has helped him study international trends, which have encouraged him to be more forward thinking with his culinary creations at his new harbour view restaurant in Sydney.

“For me the most exciting thing about being back in Australia is the abundance of amazing produce I have at my disposal — we’re the luckiest chefs in the world with access to world class ingredients. I encourage everyone to buy locally wherever possible; it’s not only better priced but doesn’t take a week to get to you — At Sydney Harbour Marriott we’ll be using local seasonal ingredients wherever possible.” 

The Sydney city hotel’s Director of Sales and Marketing, Helen Radic, said they were thrilled to have such a passionate and dynamic new Executive Chef at their restaurant and look forward to welcoming guests to sample his world-class cuisine.

For further information about Sydney Harbour Marriott please visit www.sydneyharbourmarriott.com.au or contact (02) 9259 7000. 

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