One of Australia’s most awarded boutique luxury Hotel brands, Emporium Hotels, has announced the appointment of Executive Chef, Chris Norman, and Executive Sous Chef (Pastry) Alex Liddle, to their brand new South Bank property, with both set to commence in mid-September.
The dynamic husband and wife team have spent the last three years in key roles at Palazzo Versace on the Gold Coast, and boast an extensive culinary background in luxury hotels, Michelin Starred restaurants and high-profile Australian eateries.
Chris’ all-encompassing culinary experience spans: five years’ at Michelin starred restaurants in the UK, including at the two Michelin star restaurant, The Square in Mayfair, London; eight years’ in five-star luxury hotels, including the world-renowned, The Ritz London, and exclusive destination resort, the One & Only Hayman Island; and one year under Chef Ross Lusted at The Bridge Room in Sydney, which achieved two hats in its first year of operation.
Chris joins Emporium Hotel South Bank from his most recent role as Executive Chef at Palazzo Versace Gold Coast and will oversee the menu development and delivery for the Hotel’s food and beverage offerings, including Belle Époque, the Piano Bar, The Terrace, in-suite dining and conferencing and events.
In addition to Chris’ appointment, Alex Liddle has been named Executive Sous Chef (Pastry), bringing a likewise notable culinary background, including training at the acclaimed Royal Academy of Culinary Arts in London, where just 30 people are selected for a scholarship under the three Michelin starred chef, Michel Roux Junior each year. Alex was: Chef de Partie at The Ritz London; Pastry Chef at Justin North’s Becasse; and Head Pastry Chef for Merivale Group’s Events team where, at just 23 years old, she was involved in developing and creating ground-breaking events from 10-2,500 people. Alex was also part of the opening team for the One & Only Hayman Island as Executive Pastry Chef and joins Emporium Hotel South Bank from her most recent position as Executive Pastry Chef at the Palazzo Versace Gold Coast, where she has been for three years.
Peter Savoff, General Manager, Emporium Hotel South Bank, said the appointment marks a big step in a positive direction for the new Hotel’s food and beverage offering.
“Our vision is to provide our guests heightened sensory experiences from the moment they walk through the door and, of course, cuisine plays a crucial role in this. Working in some of the country’s and world’s most reputable and distinguished restaurants and venues has allowed Chris and Alex to hone their skills in catering and banqueting to the highest level, which will be key to placing Emporium Hotel South Bank firmly on the map.”
“Chris and Alex have an excellent synergy and infectious passion, priding themselves on building strong, focussed and committed teams who want to achieve their best and, most importantly, have fun, which is a perfect match for us at Emporium Hotel South Bank. Given the multiple food and beverage offerings, each with distinct menus, as well as our conferencing and event options, it is important that we provide a structured approach, consistency of output and overall excellence across the board,” added Peter.
Commenting on his new appointment, Chris said,
“Joining Emporium Hotel South Bank is an opportunity that is not to be turned down. The hotel is already a Queensland icon and certainly the most luxurious hotel offering in Brisbane. It’s wonderful to work for owners that have the same amount of passion for the hotel world as I do. I want to showcase the best of Australian produce, cooked with respect in a way that best suits both the venue and our guests. The food that we serve is of the highest quality, sourced from local suppliers, and is cooked with technical skill, love and care.”
Ahead her new role at Emporium Hotel South Bank, Alex said,
“I am excited to join a like-minded team of people, all working together to achieve brilliance. Emporium Hotel South Bank will undoubtedly be at the forefront of Australia’s luxury boutique hotel offering, but will also be recognised for its outstanding cuisine. To a chef, Emporium Hotel South Bank offers the perfect balance of dining options, from its fine dining signature restaurant, The Terrace, Piano Bar, through to Belle Époque. It will keep me busy, and will provide new inspirations and challenges every day. It’s a place where I know I can constantly develop and showcase the best of Queensland’s produce.”
As one of the most awarded boutique luxury hotels in the country, Emporium Hotels has built a reputation for exquisite stays through unparalleled service in sumptuous surrounds. The boutique luxury Hotel features 143 suites, a spectacular 23m rooftop pool and bar, premium food and beverage outlets, 24-hour in-suite dining and a range of conferencing and events spaces.
“Over the coming weeks, the hotel’s menus will be reviewed and refined by Chris and Alex to ensure that we exceed the expectations of all of our guests. We very much look forward to announcing further details in the coming weeks, including our plans for Emporium Hotel South Bank’s signature restaurant,” said Peter Savoff.
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