Sofitel Sydney Wentworth names new Common Supervisor
Mark Burns has been appointed to the position of Common Supervisor at Sofitel Sydney Wentworth, taking the reins from Sam Panetta who not too long ago joined Sofitel Sydney Darling Harbour.
Burns has over 30 years of worldwide hospitality management and experience in operational excellence, model positioning, and cultural engagement.
His profession journey has spanned 4 continents and has seen him maintain senior management roles with a number of the world’s most famed lodge manufacturers, together with Fullerton, Starwood, Mandarin Oriental, and The Dorchester.
Having beforehand led a number of high-profile lodge transformations, Burns brings experience in heritage preservation, people-focused management and visitor expertise to the lodge following its $70 million revamp.
“Mark’s intensive management expertise, coupled together with his ardour for hospitality, makes him the perfect steward for this subsequent chapter,” mentioned Sofitel Legend, Sofitel, MGallery and Emblems Vice President Operations, Pacific, David Fraser.
“We’re assured he’ll proceed to construct upon the lodge’s legacy, whereas setting new benchmarks in service and visitor expertise.”
Burns will oversee the lodge’s continued repositioning, together with the evolution of its luxurious packages, visitor expertise and partnerships because the Resort of the Arts.
“Sofitel Sydney Wentworth holds a particular place in Australia’s luxurious panorama,” Burns mentioned.
“The lodge’s wealthy heritage and its renewed imaginative and prescient current a unprecedented alternative to raise its artistry and re-establish it as one of the vital inspiring accommodations, not simply in Sydney, however internationally.”
Sofitel Sydney Darling Harbour welcomes Director of Income
Amanda Campbell-Browne has joined Sofitel Sydney Darling Harbour as Director of Income.
Campbell-Browne brings over a decade of experience in lodge income administration, together with from senior roles inside Accor’s Income Hub, and Ace Resort.
She beforehand led technique for the Strata portfolio throughout a number of properties – launching start-ups and managing as much as six accommodations concurrently.
“We’re thrilled to welcome Amanda to the Sofitel Sydney Darling Harbour crew,” mentioned Sofitel Sydney Darling Harbour Common Supervisor, Sam Panetta.
“Along with her robust monitor file of driving industrial success, deep business perception and strategic mindset, she will probably be a key participant within the development and consolidation of enterprise for Sofitel.”
Skilled F&B Director joins Brisbane lodge
Pullman and Mercure Brisbane King George Sq. has appointed Anirban Dasgupta as its new Director of Meals and Beverage.
Dasgupta brings greater than 19 years of worldwide hospitality expertise throughout boutique accommodations and worldwide manufacturers
On this position, he’ll introduce immersive eating occasions and sustainable practices, and champion Queensland’s best native produce whereas integrating worldwide culinary tendencies by contemporary seasonal menus.
“I’m happy to affix Pullman and Mercure Brisbane Brisbane King George Sq. and work alongside such a passionate and devoted crew,” he mentioned.
“My focus will probably be on elevating our meals and beverage providing by seasonally impressed, regionally pushed menus, sustainable practices, and interesting eating ideas.
“Each Goldfinch and Sixteen Antlers are already well-recognised institutions inside Brisbane’s eating scene, and I’m keen to construct on that success, remodeling them into must-visit locations for many who actually recognize nice delicacies and memorable experiences, positioning the lodge as a number one culinary vacation spot for each travellers and locals alike.”
The lodge is about to roll our interactive bar ideas, tasting experiences, and sustainable menu improvements within the coming months.
Paul Lewis leads culinary providing at The Ritz-Carlton, Melbourne
The Ritz-Carlton, Melbourne has welcomed Paul Lewis as Govt Chef, tasked with overseeing the lodge’s whole culinary providing, together with the lodge’s signature restaurant, Atria.
Lewis’ 30-year culinary profession started on the Redlands Bay Resort close to Brisbane and has taken him throughout Asia and the Indian Ocean, having held management roles in Indonesia, Malaysia, Vietnam, Japan, and most not too long ago as Culinary Director at One and Solely Reethi Rah within the Maldives.
He has cooked alongside Michelin-starred cooks corresponding to Andrew Walsh, Gregoire Berger, and Dave Pynt, and collaborated with culinary legends Michel Roux Snr and Serge Vieira.
He describes his delicacies as “fashionable, with respect for the previous”, embracing methods corresponding to fermenting, pickling, ageing, and cooking with fireplace.
