A chef pours oil onto a bowl full of burrata's, with 6 bowls of burratas in front of him, a leafy green pot next to him, and three bowls of dipping sauces next to the burratas.

The recipe for unforgettable experiences

07 Apr 2025

ICC Sydney’s Executive Chef, Rakesh Pillai discusses the integration of human connection and culinary experiences at ICC Sydney.

Portrait shot of Rakesh Pillai, ICC Sydney Executive Chef

Here at International Convention Centre Sydney (ICC Sydney), we are spicing things up in 2025 with our Menu Collection, bringing fresh, interactive culinary experiences to the table, that not only showcase sustainable dining but also help our event delegates connect in a whole new way.

With the help of my expert team of culinary professionals, we have introduced five live cooking stations, each hosted by a skilled chef. These stations go beyond the usual catering service, allowing guests to watch their food being prepared and learn about the dishes, all while enjoying something unique and delicious.

Our interactive cooking stations bring global flavours and opportunities for human connection through our:

‘Burrata Bar’ featuring Vannella burrata, stracciatella wrapped in buffalo mozzarella with ‘ICC Sydney custom blend’ ALTO olive oil
‘Dumpling Station’ of assorted dumplings, dim sum, gyoza and pork buns
‘Smoke House’ experience championing inhouse smoked New South Wales beef brisket served with a range of diner classics
‘Spice Box’ that injects the flavours of India and Thailand into a Sydney event
‘Mexican Cantina’ spanning quesadillas, tacos and enchiladas.

Championing local produce

Through our culinary services, we continue to prioritise sustainable procurement strategies. During FY23/24 ICC Sydney purchased $A13 million of food and beverages sourced from New South Wales (NSW) providers, and through a wine list 100% dedicated to NSW.

Our commitment to local suppliers includes celebrating First Nations culture through thoughtfully incorporated Indigenous ingredients. In our 2025 Menu Collection, this includes Kakadu plum, rosella flowers, bush tomato, lemon myrtle and warrigal greens. We are proud to incorporate these ingredients as more than just flavours – they represent a deep connection between the people and place.

AI bolstering sustainability

AI technology has the potential to elevate business operations globally and it is starting to have a positive impact on sustainability efforts at ICC Sydney. Our Culinary department has recently introduced Winnow Vision, an innovative AI-powered system designed to track food waste. By snapping photos of discarded food, the system automatically analyses waste patterns, giving our culinary team valuable insights. This data not only helps reduce food waste but also enables more efficient waste management, strengthening our sustainability efforts. To help share our food waste reduction strategy, we partnered with End Food Waste Australia on a case study that highlights our approach to food waste sorting and measurement, as well as the challenges and opportunities we face in helping our visitors and clients reduce waste.

Crafting delicious experiences

I am proud to be supported by a team of chefs that hail from 5-star hotels, hatted restaurants, and fine dining venues. The delicious, standout dishes that we create has the power to leave an impression that lasts well beyond the event. Some of my favourites include the Margra Lamb – tender, full of flavour and absolutely melt-in-your-mouth. I also love the Daintree Barramundi, fresh and packed with a taste of the tropics, as well as the ‘Textures of Beetroot’, a beautiful and vibrant dish.

The 2025 Menu Collection reflects ICC Sydney’s commitment to creating events that connect people through lower carbon food options, celebrating sustainability and innovation. These experiences go beyond taste, linking attendees to one another and to Sydney’s vibrant culture and diverse community, making every event (and every bite) memorable and impactful

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