Christophe Gantzer Finance & Control Manager, Nespresso; Eva Caprile B2B Commercial Manager, Nespresso; Renaud Tinel General Manager, Nespresso; Andrew Mensforth, GM, Park Hyatt Sydney; Gerald Ursulet, Director of Food and Beverage, Park Hyatt Sydney; Andrew McKee Executive Chef, Park Hyatt Sydney

As part of an ongoing commitment to its business partners, Nespresso recently treated Australia’s leading Executive Chefs to a night of luxury and gastronomy at the Park Hyatt Sydney.
Executive Chefs from several of the nation’s leading 5-star hotels, including Jess Ong from Four Seasons Sydney, Tamas Pamer from InterContinental Sydney and Jonathan Bruell from The Observatory Hotel, were treated to an indulgent menu prepared using the finest local seasonal produce and Park Hyatt Executive Chef Andrew McKee’s signature minimalist style.

According to Nespresso Australia’s B2B commercial manager Eva Caprile, the evening was an opportunity to offer guests the ultimate fine dining experience followed by the highest quality coffee.

“We recognise in this channel, high-quality coffee is an essential element of the dining experience,” she said.

“We would like to thank the Park Hyatt for partnering with us to demonstrate the special relationship between coffee and fine dining and to showcase the capabilities of the Aguila machine to our partners.”

Felix Busch from Hilton Sydney; Vincent Hoogewijs, GM Four Seasons Hotel Sydney; Renaud Tinel General Manager, Nespresso; Andrew Mensforth, GM, Park Hyatt Sydney

 At the end of the evening, guests sampled Nespresso coffee prepared using the Nespresso Aguila machine, which Caprile said is “the latest and most impressive B2B machine from Nespresso [and], designed to deal with times of peak demand and deliver consistent results cup after cup”.

James Wilkinson

Editor-In-Chief, Hotel Management

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