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ICC Sydney Announces New Executive Chef

04 May 2021

International Convention Centre Sydney (ICC Sydney) is excited to announce the promotion of Dylan Sanding to the role of Executive Chef.

Currently in the role of Executive Sous Chef, Dylan will be joined by Rakesh Pillai, who will transition from Chef de Cuisine to Executive Sous Chef. Additional appointments within the ICC Sydney kitchen brigade include five Sous Chef internal advancements, one new team member joining as a Sous Chef, and a further two Junior Sous Chef promotions.

Having worked with ICC Sydney since before the venue opened in 2016, clients can be assured that Dylan understands their needs as he moves from driving the operation of the kitchen to spending more time collaborating with clients on event catering needs.

And guests can expect to see Sanding drawing on his passion for ICC Sydney’s Feeding Your Performance philosophy, which he was a key part of establishing, with plans to continue taking guests on a gastronomic tour of the venue’s surrounding regions with the refreshed 2021 menu.

He is also excited to be moving into a more senior leadership role within ICC Sydney.

“As more events return and alongside Rakesh and the talented culinary team, I am looking forward to collaborating with clients, with suppliers and with my team,” said Sanding.

“There is so much talent and so many cultures represented within our kitchens, which we’ll be drawing on as we create menus with the best local produce on offer,” he said.

ICC Sydney Director of Culinary Services, Lynell Peck said Sanding’s appointment was not only testament to the creativity and professionalism he has displayed since joining the team but also demonstrates the positive impact of the training and career progression opportunities that are provided at the Centre.

“This is a wonderful opportunity for both Dylan and Rakesh to step up and lead the team. Both are wonderfully passionate about world class cuisine, drawing on a diverse range of cultures and valuing the high quality of our suppliers’ produce and showcasing it front and centre for our guests,” she said.

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