As part of an ongoing commitment to its business partners, Nespresso treated Australia’s leading executive chefs to a night of luxury and gastronomy on 30 April at the Park Hyatt Sydney.
Executive chefs from the nation’s leading five star hotels, including Jess Ong from Four Seasons Sydney, Tamas Pamer from InterContinental Sydney and Jonathan Bruell from The Observatory Hotel, were treated to an indulgent menu prepared using the finest local seasonal produce and Park Hyatt executive chef Andrew McKee’s signature minimalist style. The evening was an opportunity to offer guests the ultimate fine dining experience followed by the highest quality coffee.
At the end of the evening, VIP guests sampled Nespresso coffee prepared using the Nespresso Aguila machine. As the latest and most impressive B2B machine from Nespresso, Aguila is designed to deal with times of peak demand and deliver consistent results cup after cup.
“We recognise in this channel, high-quality coffee is an essential element of the dining experience,” said Eva Caprile, B2B commercial manager for Nespresso Australia.
Christophe Gantzer finance & control manager, Nespresso; Eva Caprile B2B commercial manager, Nespresso; Renaud Tinel general manager, Nespresso; Andrew Mensforth, GM, Park Hyatt Sydney; Gerald Ursulet, director of food and beverage, Park Hyatt Sydney; Andrew McKee executive chef, Park Hyatt Sydney
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