The Langham, Gold Coast has bolstered its leading food and beverage team with the appointment of industry veteran, Chef Rishabh Sharma.
Chef Sharma will join the team as additional Executive Sous Chef, bringing more than 16 years’ experience in culinary luxury and fine dining across Australia and India.
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His wealth of experience includes working with Michelin star chefs at French fine dining, Restaurant 1911 Brasserie, training under Japanese fine dining Chefs at Restaurant Konomi, working across the pre-opening of 5-star, Hotel Trident Bandra Kurla Complex in Mumbai and renowned Adelaide Hills fine dining spot, Hardy’s Verandahn Restaurant.
Most recently, he served as Chef de Cuisine at InterContinental Hayman Island Resort and Executive Sous Chef at InterContinental Adelaide.
His expertise will bolster the luxury hotel’s range of culinary concepts, including Akoya, luxury buffet overlooking coastal waters, best known for some of Australia’s finest meat, fish and poultry; home of the infamous Langham afternoon tea featuring delectable savouries and pastries created in-house Palm Court; and soon-to-open signature destination for fine Cantonese dining, T’ang Court.
Rishabh will join The Langham’s industry-leading team comprising David Vandenabeele as fellow Executive Sous Chef; globally renowned pastry chef , Ryan Stevenson as Executive Pastry Chef, and hotel dining industry veteran with over 35 years’ experience, Craig Robertson, leading the team as Executive Chef.
The new appointment comes off the back of a strong opening period for the grand 339-room hotel which Executive Chef Robertson said has translated into the dining offerings.
“Langham hotels globally have a long legacy of culinary delights and it’s been really exciting to bring this to life with a bit of Gold Coast flare through our beachfront location,” Mr Robertson said.
“Since opening, we’ve experienced an overwhelming response from both locals and visitors coming in to try our range of dining offerings.
“The waterfront views of Akoya and the light, airy atmosphere has drawn in a lot of locals for long lunches or early dinner sittings to experience our range of fresh fish and seafood, whilst the infamous Langham afternoon tea served in Palm Court has been a popular drawcard for many staying at the hotel.
“We’re thrilled to be seeing such demand on our food and beverage offerings and adding Rishabh’s expertise to the team will help us continue to grow these offerings and deliver must-visit dining experiences.”
Chef Rishabh said he was looking forward to joining Chef Craig and the wider team in continuing to bring the famous Langham luxury to life through our range of restaurants and growing on this offering in the coming months.
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