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Swissôtel Sydney Appoints New Executive Chef

October 6, 2014 Appointments No Comments Email Email

Swissôtel Sydney has appointed an internationally celebrated Executive Chef to lead their culinary vision at the five star hotel.

Thomas Heinrich boasts a range of experience from some of America and Canada’s top restaurants, earning him much praise among their national culinary scenes.

Chef Thomas HeinrichSydney-born Thomas began his career locally at Basil’s Seafood Restaurant, developing his experience working at several local eateries before taking his passion for natural local ingredients to New York.

There, he landed the prestigious role of Sous Chef at the highly acclaimed Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel.

Returning to Australia, he accepted the role of Executive Chef at Sydney’s fine dining restaurant Deep Blue Bistro.

However, Thomas was drawn back to the US soon after, where he undertook the role of Chef de Cuisine at Michelin star-awarded Seasons Restaurant at Four Seasons Chicago.

He then took over the culinary operations as Executive Sous Chef at Hyatt Regency Chicago, Hyatt’s flagship property, before quickly being promoted to Executive Chef at Hyatt Regency Vancouver.

A la minute smoked ora king salmonIn every destination he has worked Thomas has embraced the region’s local ingredients. The talented chef has developed a passion and aptitude for mixing and matching Australia’s native produce with more traditional flavours. This can be seen through his new spring menu at JPB, the hotels signature urban eatery. Food really will imitate art with locally sourced and seasonally inspired dishes such as a la minute smoked ora king salmon with avocado terrine and lemon myrtle fluid gel.

Thomas says: “I like to let Mother Nature speak for herself by using local ingredients and letting traditional flavours shine – within the one creative and considered dish. I’m looking forward to bringing this longstanding philosophy to Swissôtel Sydney.

“My menu will take each diner on a journey of flavour, colour and texture, with meals cooked from the heart, with the integrity of each ingredient in mind.”

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