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.”
Chef de cuisine
Chef de Cuisine
Chef Chris McGrath stumbled into the culinary scene by chance. Fresh out of school at 18, he enrolled in a structural engineering course and worked part-time at a fast food restaurant. He enjoyed his part-time job and excelled because the restaurant supervisor advised him that he had a future in the restaurant industry. He has took that encouragement on board and discovered a hidden passion for cooking. He hasn't looked back since.
Chris honed culinary skills working in several cafes in Sydney CBD learning the trade of the industry, and completed his apprenticeship at an award-winning gastronomic dining establishment in Balmain under the leadership of experienced Scottish chef Mark Livingstone. It is there that he learnt a great number of cooking styles and was truly inspired. Chris joined the Park Hyatt Sydney team in 2006 as a commis chef and then appointed as chef de cuisine for one of Australia’s best five star hotels.
There is a bistro in Coffin Bay, South Australia that has become a regular haunt for Chris and his family. It serves honest, simple food as you would expect in a village bistro, but they have some of the world’s greatest seafood and cattle pastures right at their doorstep.
BEING A CHEF
Chris loves being a chef because it allows him to offer enjoyable and exciting experiences to more than just one person in a single meal period. He believes eating can be a very personal experience, and to be able to connect with guests and receive positive feedback is very fulfilling.