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Holiday Inn Sydney Airport ups the F&B ante

Holiday Inn Sydney Airport Exec Chef_Louise Farquhar

Holiday Inn Sydney Airport has appointed a new Executive Chef, Louise Farquhar, to help continue to strengthen and diversify the hotel’s food and beverage (F&B) offering.

Louise brings more than 20 years’ experience in the hospitality sector to her new role and will now manage a kitchen team of 15 at the award-winning 4.5-star airport hotel.

Joining Holiday Inn Sydney Airport from the Q Station in Manly as Executive Chef, Louise managed several teams of Chefs, 12 function rooms, an a la carte restaurant, café, buffet style restaurant and room service. Louise’s past experience in large hotel chains such as AccorHotels and Starwood Hotels and Resorts, lends an extensive knowledge of hotel operations to bolster her new role.

Louise is set to take the food experience at the hotel to the next level by designing a brand new and innovative menu for conference and events delegates, reinvigorating Sirocco Restaurant’s dining experience and ensuring the Biggles Bar favourites are just as the guests and locals love them, yet with a mouth-watering twist.

“The team and I are delighted to welcome someone of Louise’s calibre to the hotel and are excited to see her influence create some truly memorable dining experiences for our guests,” said Gareth Long, General Manager Holiday Inn Sydney Airport.

Originally from Wollongong, Louise commenced her hospitality career as an Apprentice Chef in Sydney within corporate catering followed by three years in New Zealand across a range of hotels and wineries.

Louise has completed an Associate Diploma in Hospitality Management and a Commercial Cookery Certificate.

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