Crown Chairman James Packer has signed up restaurateurs Neil Perry and Guillaume Brahimi as Crown Melbourne’s new culinary directors.
In their newly formed role of Culinary Directors, a post they will hold for the next three years, Perry and Brahimi will combine their expertise and culinary greatness to influence all menus across Crown Hotels, Events and Conferencing, as well as overseeing some of Crown’s restaurants such as Rockpool Bar and Grill, Bistro Guillaume, Rosetta, Spice Temple and Silks.
“With over 1.5 million meals served each year, across Crown Melbourne’s 14 premium restaurants and extensive events and conferencing space, the Culinary Directors’ expertise will be an invaluable resource for the Crown Food and Beverage team,” Packer said.
Ensuring all guests to Crown have a world-class dining experience, Perry and Brahimi will work with the company to support training and mentoring of the culinary team working across all Crown Melbourne venues, comprising approximately 510 employees.
The pair will also provide guidance in all culinary appointments, personally train and develop Crown’s apprentices, and mentor and coach Crown’s leading chefs in all premium outlets.
“I’m very excited to be working with Crown, the very best hotels in Australia to ensure that the room service and banquet offering is as world-class as the hotels. Working with and in the culinary training institute is going to be another wonderful opportunity to help support our great industry,” Perry said.
Similarly Brahimi said he is thrilled with the appointment.
“Crown has become one of the most exciting restaurant destinations in Australia and the Crown Hotels are the benchmark for all leading hotels in Asia Pacific,” he said.
The company’s Group Executive General Manager Crown Hotels, Retail and Food and Beverage, Peter Crinis, said: “This is extremely exciting news for the company and hospitality industry alike.
“This partnership will result in my team delivering a truly memorable food and beverage experience, when guests are dining in their suites, at a gala dinner, or in one of our award-winning restaurants.”
Crinis said full details on the roll out of the offerings would be announced soon.