Crown Towers Sydney Culinary Director, Sarah Briegel.
Crown Towers Sydney Culinary Director, Sarah Briegel.

Acclaimed and highly experienced Australian chef, Sarah Briegel, has been named Culinary Director for Crown Towers Sydney, the announcement coming as three new F&B concepts are unveiled for the soon-to-open property.

Briegel moves to Crown Towers Sydney from her most recent role as Executive Chef at Mandarin Oriental in Shanghai. She returns to Sydney after the last eight years in a nearly three-decade career working in kitchens across the world, including the Oxo Tower Restaurant in London along with establishments in Hong Kong, Dubai, Bangkok and New York.

In her new role, Briegel will oversee the launch and operation for three new restaurants covering fine Italian, modern Australian and creative Japanese cuisine.

Yoshii’s Omakase at Nobu is designed to create a unique dining take on the Omakase tradition.

The latter, known as ‘Yoshii’s Omasake at Nobu’, will consist of an intimate 12-seat mini-restaurant set inside the previously announced Nobu Sydney. The eatery will showcase the work of one of Australia’s leading Omasake sushi masters – Chef Ryuichi Yoshii – with a menu featuring finely cut and precise sushi, backed by a creative use of ingredients and preparation styles.

Also on the culinary line-up at Crown Sydney will be ‘a’Mare by Alessandro Pavoni’, which will provide a classic and fine Italian epicurean experience. The award-winning Sydney chef is regarded as a pioneer in modern Italian food and has designed a menu featuring traditional dishes inspired by different corners of Italy.

Finally, Sydney-based restauranteurs Ross and Sunny Lusted have envisaged the concept behind ‘Woodcut’, which celebrates Australian cooking techniques using wood, charcoal and steam. Menu items are slow cooked in a wood-burning oven or an open fire, which locks in flavours and creates an earthy texture to food.

a’Mare’s menu features traditional dishes from each region of Italy.

Briegel said she is excited at the opportunity to return home and lead the F&B scene at Crown Sydney.

“Crown Sydney is set to add an exciting new dimension to Sydney’s food scene, and I wanted to be a part of it.

“Sydney deserves a world-class hotel resort that stacks up with the best resorts and hotels that I’ve worked in overseas, and I think Crown Sydney is going to deliver that for the city.”

Woodcut celebrates Australian produce and cooking with wood, charcoal and steam.

Crown Sydney Executive General Manager, Mark Holmes, said he was thrilled to be welcoming Sarah to the team.

“Her experience is truly global and first class, having worked in some of the largest cities and most famous hotels in the world.

“That, coupled with her passion for the local food scene in Australia, meant she was the right pick to help us create a world-class dining experience, with a definitively Australian edge.”

Crown Sydney remains on track to open in December 2020.