MARC SINGERLING
DIRECTOR OF EVENT DELIVERY
As ICC Sydney Director of Event Delivery, Marc Singerling leads a team of more than 800 culinary and event service professionals. Marc is renowned for establishing a career dedicated to the dynamic world of food and beverage management within the events and hospitality industry, building a wealth of experience at some of Sydney’s most prestigious venues.
For almost a decade, Marc served as a Food and Beverage Services Manager at ICC Sydney Australia’s largest integrated convention, exhibition, and entertainment centre managed by ASM Global. Over the years, Marc’s integral leadership, expansive operational knowledge, commitment to service excellence and meticulous attention to detail has defined his approach to overseeing the planning and execution of food services for a diverse range of events, from large-scale conferences and exhibitions, banquets and meetings to live entertainment performances.
Marc served as the Acting Senior Manager for Assets & Trades at ICC Sydney, where he was responsible for ensuring the proper functioning of all operational equipment and advising on capital expenditure. Previously, he held a role as Venue Operations Manager at Sydney Exhibition Centre @ Glebe Island, providing strategic guidance and operational management during the venue’s transformation period.
Earlier in his career, Marc gained invaluable experience as a Food and Beverage Manager at the Sydney Convention & Exhibition Centre for over 13 years and at Hilton St Helens for five years. Whilst at the Hilton, he played a pivotal role in rebranding the renowned Renaissance Restaurant and managing a variety of events at the 600-capacity Reflections NightClub. During his early career, he managed the highly regarded Laureate Restaurant at Kilhey Court Hotel, where he further honed his skills in high-end food service and banqueting operations.
Marc has built a reputation for nurturing the next generation of industry talent and has regularly guided international culinary professionals from the Netherland’s Breda University of Applied Sciences and Hotelschool The Hague through an informative intern program at ICC Sydney. Marc was responsible for leading ICC Sydney’s internal Operational Management Group for the past two years, resulting in seamless communication and operational planning across the venue’s various departments.
Marc Singerling’s extensive experience in managing large-scale events and complex food and beverage operations makes him a key figure in Sydney’s event management industry.
WILLIAM WILSON
FOOD & BEVERAGE MANAGER | SOMMELIER
William’s numerous accolades for excellence in his field and extensive large-scale event experience positions him perfectly amongst an esteemed culinary leadership team, who cater to a year round calendar of exhibitions, conventions and entertainment events.
William is passionate about making a positive and lasting impact in the community, including a pledge to buy locally. His commitment to his craft and love affair with home-grown produce pays homage to New South Wales’ best wineries, small-batch distilleries, award-winning breweries and artisan producers of alcohol-free beverages.
In 2020, William furthered the venue’s commitment to buying locally with the launch of ICC Sydney’s 100% NSW wine list where every single bottle featured in the collection is sourced from New South Wales.
William is an avid contributor to the industry as a judge at numerous wine shows including the ICC Sydney NSW Wine Awards, NSW Chapter Secretary of the Wine Communicators of Australia and as head steward at the Sydney Royal Beer and Cider Show. William was recently awarded the NSW Wine Industry Association President’s Award for Outstanding Support of the NSW Wine Industry.
A creative and innovative professional, William’s exceptional knowledge and expertise with local wines and beverages is the perfect accompaniment to ICC Sydney’s world class culinary experience
RAKESH PILLAI
EXECUTIVE CHEF
A senior culinary professional with 25 years’ industry experience at prominent Australian venues as well as international five star hotels and resorts in United Arab Emirates and India, Rakesh has been a leader within ICC Sydney’s culinary team since the venue’s opening in December 2016.
Rakesh is renowned for being a creative and strong contributor to the venue’s award-winning culinary service. As the Executive Chef, Rakesh leads a diverse team of passionate and productive chefs and kitchen professionals. Rakesh proactively strives to understand his client’s needs, and he thrives on dedicating time to collaborating with them to achieve their culinary objectives.
As part of his extensive experience, Rakesh has led kitchen brigades at RHR Group, The Star and Hilton Hotel Sydney. Taking up the opportunity to join the ICC Sydney team in 2016, Rakesh was appointed as Chef de Cuisine and later was promoted to the position of Executive Sous Chef—a role he held for eighteen months before stepping up as Acting Executive Chef and later the Executive Chef role that he holds today.
Hailing from a large family in southern India, Rakesh developed a passion for food and cooking through his early experiences cooking with his family. He now brings his love for food, family and events to his approach to kitchen operations at ICC Sydney.
Rakesh began his career in India where he completed a Bachelor of Hotel Management at Mangalore University specialising in catering. Following his studies, Rakesh took up an opportunity as a Senior Chef de Partie at Jumeirah Hotels & Resorts (owned by United Arab Emirates’ Crown Prince) where he delivered culinary excellence for high profile clientele for nine years.
Rakesh believes that seasonal produce should be the hero of every dish and his culinary solutions using local produce are brought to life not only through his own talents but through his effective collaboration and development of his diverse and innovative culinary team.
