InterContinental Sydney appoints Jeremy Clark as Executive Chef
In September 2018, industry stalwart Jeremy Clark commenced his role as Executive Chef at InterContinental Sydney, hatching an exciting time for the future of the hotel’s food and beverage direction. Heading a kitchen team of 55, Jeremy will lead the charge in steering the hotel’s new culinary course, with plans already underway to refresh and renew the food offerings in the hotel’s restaurants and events catering.
Joining the team with a wealth of experience, Jeremy’s chef career spans an impressive three decades, having worked at some of Australia’s most renowned restaurants and hotels since arriving in Sydney 20 years ago. Prior to holding post at InterContinental Sydney, Jeremy was Executive Chef at the Westin Sydney for close to four years.
Jeremy’s hotel resume pits him as highly coveted and acclaimed, having worked for some of the globe’s most lauded hotel brands, including Hilton in his native UK and the former W hotel in Wooloomooloo where he fulfilled his aspiration of becoming an Executive Chef by the age of 35. Add to this his tenure at Sydney’s Four Seasons Radisson Plaza and Brisbane’s Hilton, where he was pivotal in re-launching their food offering. At Hilton Brisbane, Jeremy and his team gained a chef’s hat in the restaurant after just six months, retaining it for the three years until his return to Sydney.
At InterContinental Sydney, Jeremy is responsible for overseeing all food and beverage outlets, plus catering and banqueting, menu creation, and inspiring a hard working team to deliver their best every day and continuously thrive in the competitive market.
“We are thrilled to welcome Jeremy into the IHG stable and have confidence his expertise and talents will be of immense value to InterContinental Sydney and the future of our culinary offerings. We’re excited to see Jeremy’s plans evolve and watch what he has in store,” says Jennifer Brown, General Manager of InterContinental Sydney.