Park Hyatt Sydney’s new executive chef Etienne Karner has been passionate about cooking since he was a child and it didn’t take him long to decide that he wanted to be a chef.
Etienne began his career in France but his love for travelling soon took him to places such as the United States, the Caribbean and Ireland to explore new cultures and cuisines.
His debut with the Hyatt family began at Grand Hyatt Goa in India, where he led the kitchen at The Verandah – the hotel’s signature restaurant.
Prior to joining Park Hyatt Sydney, Etienne was cooking up a storm as executive sous chef at Park Hyatt Dubai.
In his own words, Etienne says “I am thrilled to join the team at Park Hyatt Sydney. I love classical cooking with modern techniques using the best possible ingredients. My approach is to create a simple but perfect dining experience, taking local and sustainable ingredients and cooking them well.”