Greg Liddell, Mandarin Oriental

Mandarin Oriental Hong Kong appoints Australian GM

Australian national Greg Liddell has been appointed General Manager, Mandarin Oriental, Hong Kong and Area Vice President, Operations overseeing Mandarin Oriental, Macau and Mandarin Oriental, Tokyo.

A seasoned hotelier with over 25 years of experience in the luxury hospitality industry, Lidell began his career with Mandarin Oriental Hotel Group in 2009 as General Manager of the then Mandarin Oriental Dhara Dhevi, Chiang Mai, and successfully led the reopening of Mandarin Oriental Ritz, Madrid in 2022 and the historic renovation of Mandarin Oriental, Bangkok in 2020.

His career with Mandarin Oriental hotels has taken him to positions at hotels in Madrid, Barcelona, Canouan Island, Costa Navarino (opening in Summer 2023), Bangkok and Taipei. Liddell also previously worked in Hong Kong as the General Manager of The Landmark Mandarin Oriental in 2012.

“I am incredibly delighted to return to Asia, especially here at the flagship, Mandarin Oriental, Hong Kong and to be celebrating our milestone 60th Anniversary this year with all our loyal fans from around the world,” said Liddell.

“I very much look forward to working closely with the team to further enhance our bespoke hotel experiences and legendary service from the heart and hearts of Hong Kong.”

Abhijit Dey

Sydney Harbour Marriott welcomes new head chef

Sydney Harbour Marriott Hotel has named international chef Abhijit (Abhi) Dey as Head Chef at its flagship restaurant Silvester’s.

Born, raised and educated in Kolkata, India, before relocating to Auckland, Dey has worked at award-winning eateries including Orphans Kitchen, Clooney, So/Auckland and The Sugar Club at Skycity where he was Head Chef.

“The provenance of ingredients and seasonality is an important part of our philosophy at Silvester’s,” he said.

“We are working with some of Australia’s most respected producers. Our commitment is to the farmer and we love sharing the story behind each dish. This allows us to take guests on that journey when they dine with us.”

Robertson Lodges makes internal promotion

Robertson Lodges has promoted lodge manager Fiona Winger to the role of General Manager of The Farm at Cape Kidnappers – one of the Relais and Chateaux properties owned by Robertson Lodges.

Robertson Lodges Owner, Jay Robertson, said Winger had demonstrated exceptional leadership over her four years with the business.

“Fiona’s promotion is a testament to her drive, determination, and ability to bring fresh, youthful energy to the property,” Robertson said.

Fiona Winger

“She has an innate understanding of our guests’ needs and our brand. Her passion for the industry and ability to provide unforgettable experiences for our guests make her the perfect fit for this role. We’re committed to investing in our talent and fostering a culture of growth and development at Robertson Lodges, and we’re excited to see Fiona thrive in her new position.”

A native of New Zealand, Winger brings a wealth of experience to her new role, having previously worked in Fiji as the resort manager of the Six Senses Fiji, as Director of Operations at the Sheraton Resort and Spa on Tokoriki Island, and as Taskforce Director of Weddings and Conventions at the Marriott International Fiji Complex.

“I am honoured to have been given this opportunity to lead the exceptional team at The Farm at Cape Kidnappers and grateful to Robertson Lodges for investing in my growth and development,” Winger said.

“The awe-inspiring views of the rolling hills and rugged cliffs of Hawke’s Bay’s formidable wine region combined with the lodge’s award-winning golf course, promise many exciting moments. I look forward to working with the team to continue to elevate the property, along with The Robertson Lodge brand to exceed our guests’ expectations.”

Sofitel Noosa welcomes new executive chef

Bret Cameron takes up the position of Executive Chef at Noosa Beach House, the restaurant at Sofitel Noosa Pacific Resort.

Cameron, who has been at the helm of SMH Good Food Guide hatted restaurants including Harvest Newrybar and Dish in Byron Bay as well as Four in Hand in Sydney, takes a producer-to-plate approach with a focus on small-scale Queensland producers.

“The menu celebrates this really impressive collection of local producers I’ve had the opportunity to get to know,” said Cameron.

“Their produce is outstanding, so we want to get it from their hands to our plates with minimal intervention so our diners can experience every ingredient at its best.”

Cameron is supported by a strong hospitality team including Director of Food and Beverage Martijn de Boer – former GM at Mimi’s & Will’s and Bentley Restaurant & Bar as well as Restaurant Manager at The Bridge Room and Gastro Park – Head of Beverage Remon van de Kerkhof who joined the team from Oncore by Clare Smyth at Crown Resorts Sydney; and Restaurant Manager PJ Choroomi, formerly restaurant manager/sommelier at Ume, Koi and Blancharu in Sydney.

“We want Noosa Beach House to be the kind of restaurant guests feel comfortable returning to regularly, whether that’s a couple of times during their stay in Noosa or every week as a local,” said Cameron.

“Our style of service, the way the food is plated, and the atmosphere is all geared to be warm, welcoming and honest. That’s the kind of restaurant I want to dine at when I’m in a capital city and it’s no different when I’m on holidays.”