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Park Hyatt Melbourne Welcomes New Executive Chef – Mark Sainsbury

May 21, 2019 Appointments / Movers & Shakers No Comments Email Email

Park Hyatt Melbourne is delighted to announce the appointment of Mark Sainsbury to the position of Executive Chef.

Sevenoaks born Mark joins the Park Hyatt Melbourne with a wealth of 25 years International knowledge and experience having held prominent positions throughout Hyatt Corporation chain hotels. Mark joins Park Hyatt Melbourne direct from the The Montagu Kitchen at Hyatt Regency London – The Churchill where, under Mark’s tenure as Executive Chef, the Montagu Kitchen was cited as one of London’s top restaurants by national press.

Upholding Hyatt’s food philosophy of Food. Thoughtfully sourced, Carefully served. The menus created by Mark exclusively for Park Hyatt Melbourne will reflect the region’s seasonal produce and influences to create a series of surprises to the palate.

The team at Park Hyatt Melbourne are looking forward to this exciting new chapter with Mark.

Q: You have been in the industry for a long time. What would you say launched you to pursue this path?

A: It started when I use to work Saturdays, after school and some holidays in my local bakery. There was a lot going on around me with the bakers,  Cake finishers and very busy retail and wholesale. It was the activity, the smells the freshness that initially attracted me to food and the industry as a whole. My goal however was always to work in Hotels.

Q: What are the most important lessons you picked up along the way and still adhere to today?

A: Work hard, be honest, be sincere in what you do and always look to improve your skills in all facets of your work.

Q: Who is the most important person/s you have cooked for in your career?

A: I don’t like this question! As a chef I want all guests and friends to feel that they have been given the best attention and experience possible.

Q: What aspects do you draw your inspiration from when creating your menus?

A: Definitely seasonal produce and as local as possible, I love cook books and also of course there are certain websites I tend gravitate too which I certainly enjoy researching.

Q: How would you describe your current cooking style?

A: I do like Middle Eastern influences, but we recently worked on a project on British food and that was really interesting. It took me back to my roots and classical training. So I would say I draw from a number of countries in which I have worked in the past.

Q: Do you have a favourite ingredient you like to work with? Why?

A: Herbs, seafood, and spices!

Q: As someone who has worked in many different countries, in your opinion, what are the prevalent food tastes and trends in Melbourne/Australia currently?

A: I can see quite a wide influence ranging from the Middle East, European and South East Asian countries. This  has given chefs a wide range of ingredients to work with and is prevalent here in Melbourne and all over Australia.

Q: How has the industry changed in the past 10 years in your opinion?

A: There is a consensus that things have changed in terms of perceptions of working in the industry this is due in part that people are wanting a life and work balance. Also the shift with technology has also greatly impacted our business, in terms of having a strong digital presence and also the speed in which customers will respond to their experience at your restaurant.

On a personal note, I believe that the right mental approach will see that there is opportunity to be creative, be challenged & to grow and learn. In any industry it takes time, commitment and dedication to achieve a higher than average level and this keeps certain people  motivated. Of course there are extremes where chefs work very long hours, but this is rewarded by gaining invaluable experience, and there are some really very talented and outstanding examples out there.

Q: What are the biggest misconceptions about chefs in your opinion?

A: I think varied and dependent whom you speak too, but to me they are very hard working, focused committed and loyal, they have good work ethics, that is in fact the majority of chefs I have worked with past and present.

Q: What do you like about working at Park Hyatt Melbourne?

A: I really like the atmosphere, I like that everyone from top to bottom are genuinely there to help, prime example is the large plate ups we do in the events kitchen, where, staff from the other departments have their sleeves rolled up and assist us in quickly serving 450 main course dishes.

Q: What are your essential ingredients, the things you couldn’t live without?

A: Sea salt and pepper, shallots, garlic, herbs, and leeks! Plus some meat and fish

Q: What do you like to eat at home?

A: Well something like this ( if I get home a little late): Last night I had whole meal bread with olive oil in the pan to lightly brown, sautéed onions chopped tomatoes and lots of kale, 2 poached eggs and grated mature cheddar cheese on top, and a bit more olive oil!

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