Culinary Services




ICC Sydney’s Director of Culinary Services, Lynell Peck is an industry veteran with over 30 years’ experience in hospitality and event management at leading venues.

Lynell leads a team of more than 500 people to deliver an extraordinary culinary experience at ICC Sydney. She has set new culinary standards across the board with ICC Sydney’s presentation, imagination and product sourcing, including an emphasis on collaborating with an extensive network of NSW-based food and beverage suppliers and producers.

Lynell is deeply passionate about innovation, creativity in business and collaboration as a pathway to achieving excellence. Her current focus is ensuring ICC Sydney grows its reputation as a world class event precinct and maintains, and further enhances, its status as one the world’s most successful major convention, exhibition and live entertainment venues.

The exceptional service and commitment displayed by Lynell and her teams has been recognised through numerous accolades including, NSW Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence 2018 Sydney Metropolitan Function/Convention Centre Caterer.

Prior to joining ICC Sydney, Lynell spent 17 years of her career with Australian Turf Club Ltd across a variety of senior operational leadership roles. Earlier in her career, Lynell held senior food and beverage management roles with a range of international 5star hotels including the Park Lane Hotel (now Sheraton on the Park) and previous to this, she worked with the Regent International Hotel Group in Australia, America and New Zealand.

Lynell Peck



With more than 30 years’ experience, William brings a wealth of knowledge to his role as Beverage Operations and Cellar Manager at ICC Sydney, having worked at top calibre venues across the USA, UK and Australia.

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

William Wilson



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 reknowned 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.

Rakesh Pillai