A new executive chef is set to lead the International Convention Centre Sydney (ICC Sydney) culinary team, as Dylan Sanding steps into the role.
Currently in the position of executive sous chef, Sanding will be joined by Rakesh Pillai, who will transition from chef de cuisine to executive sous chef.
The team changes come as Tony Panetta moves on from his role as executive chef to take on a new opportunity in Victoria.
Having worked with ICC Sydney since before the venue opened in 2016, Sanding is excited to be moving into a more senior leadership role within the team.
“As more events return and alongside Rakesh and the talented culinary team, I am looking forward to collaborating with clients, with suppliers and with my team,” he said.
“There is so much talent and so many cultures represented within our kitchens, which we’ll be drawing on as we create menus with the best local produce on offer.”
Guests can expect to see Sanding continue ICC Sydney’s Feeding Your Performance philosophy, which he was a key part of establishing, while highlighting regional produce through the refreshed 2021 menu.
ICC Sydney director of culinary services Lynell Peck said Sanding’s appointment was not only testament to his creativity and professionalism, but also demonstrates the training and career progression opportunities at the centre.
“This is a wonderful opportunity for both Dylan and Rakesh to step up and lead the team,” she said.
“Both are wonderfully passionate about world class cuisine, drawing on a diverse range of cultures and valuing the high quality of our suppliers’ produce and showcasing it front and centre for our guests.”
Additional appointments within the ICC Sydney kitchen brigade include five sous chef internal advancements, one new team member joining as a sous chef, and a further two junior sous chef promotions.