Chef Guillaume Brahimi will apply his foodie expertise to shape Crown Sydney's overall offering.

The newly-opened Crown Sydney is continuing to develop its food and beverage prowess following its announcement that it will expand its long-standing partnership with Chef Guillaume Brahimi to its new Barangaroo location.

The French-born chef has worked alongside Crown since 2009 and has opened his highly acclaimed Bistro Guillaume at Crown’s properties in both Melbourne and Perth. A third location opened in Sydney’s CBD in 2016. Brahimi trained in Paris under renowned French chef, Joel Robuchon, before relocating to Sydney in the 1990’s.

The Woodcut Steakhouse at Crown Sydney.

In his newly expanded role with Crown Sydney,  Brahimi will work alongside existing Culinary Director, Sarah Briegel, and local tourism partners to further promote the new hotel as a food destination to local, domestic and international visitors. Brahimi will also assist in designing the hotel’s culinary direction for high-end events and conferencing services, as well as contributing ideas to Crown Sydney’s executive team relating to festivals and major events to draw visitors throughout the year.

“We have such incredible produce, such an incredible climate – and Crown Sydney is a destination like no other,”Brahimi said.

Nobu Sydney – now open at Crown Sydney.

“I’m thrilled to join the team and help promote this great city and the incredible line up of chefs Crown Sydney has assembled to the rest of Australia and to the world.”

Crown Sydney has already assembled a strong line-up of culinary offerings for Sydneysiders, including Sydney’s first Nobu restaurant, Yoshii’s Omasake, Woodcut steakhouse, A’mare, Silks, Epicurean and the TWR lobby bar.