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Park Hyatt Sydney Appoints New Executive Chef

February 4, 2014 Appointments No Comments Email Email

Park Hyatt Sydney is pleased to announce the appointment of Franck Detrait as the hotel’s new executive chef. French born Franck is an adventurous and creative force who will tantalise taste buds with his culinary expertise and enthusiasm.

564016Franck brings with him years of experience garnered from working with culinary greats in leading hotels in Europe and the Middle East. Privileged to be under the tutelage of world-famous chefs such as Guy Pommelet at Concorde St Lazare and Christian Constant at Les Grandes Marches restaurant, Franck creates an innovative new menu of contemporary cuisine that showcases distinct Australian flavours cooked with French techniques.

His debut with the Hyatt family began at Pur’, Park Hyatt Paris-Vendôme’s one-star Michelin restaurant where he worked closely with the highly acclaimed Jean-Francois Rouquette. His natural talents at a relatively young age saw Franck move up the international culinary rank as Park Hyatt Dubai’s executive sous chef where he was recognised as ‘Chef of the Year’ by What’s On Magazine. Prior to joining Park Hyatt Sydney, Franck held his first role as executive chef at Hyatt Paris Madeleine.

564019Today, Franck creates his own culinary universe – mixing products such as caviar and chervil root, and researching the finest of ingredients. He defines his cuisine as “revisited modern traditional”, where his dishes are created using modern concepts and traditional techniques.

Making his debut in Australia at Park Hyatt Sydney’s signature restaurant The Dining Room, he is excited to present Sydneysiders with an elegant new menu of contemporary cuisine; combining the allure of French culture with the fresh, honest flavours of Australian farm ingredients and artisan produce.

564022Franck feels that his extensive travels through different continents is the key to finding inspiration and respecting the diversity of the world’s flavours. Pairing his passion with modern kitchen techniques and traditions, he sees the culinary world as a vast open playground to explore.

It is indeed his passion to discover Australia’s native produce, and his desire to turn them into culinary wonders, that that brought him to Sydney.

For more information on The Dining Room please visit

To engage with Park Hyatt Sydney online, please visit, ParkHyattSydney or use the hashtag #parkhyattsydney #thediningroom.

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