The appointment of Australian chef Robert Sauer comes as the hotel nears the launch date for its new convention centre and selection of first-class dining venues
With a love of interactive and innovative approaches, as well as local ingredients highlighting fresh in-season flavours, Robert will oversee the hotel’s culinary operations, including restaurant concepts, menu development, catering, banquets and in-room dining. Bringing over 20 years’ experience and a diverse culinary background working across the globe from Alaska to Barcelona, Robert will lead his team to raise Four Points by Sheraton Sydney, Darling Harbour’s profile as not only the new leading meetings venue in Australia, but also as a premier lifestyle and dining location.
“I’ve been seeking the right opportunity to move back to Australia for some time now, and the redevelopment of Four Points by Sheraton Sydney, with its international profile, along with the sheer scale of the project, was something that really excited me,” said Robert. “With the grand unveiling just around the corner, I’ll be spending the next three months defining the identity of each of the hotel’s different dining options and recruiting a strong, local and international team to support me in bringing the very best food experiences to the table.”
“The focus for each of the venues will be on high quality, local ingredients, strong flavours and new approaches to capture the attention of those guests looking for the latest culinary experience,” Robert added. “The unveiling of Four Points by Sheraton Sydney, Darling Harbour’s new venues in June is highly anticipated and we’re working to ensure the seasonal menu offers the best local produce available and the dining experiences go above and beyond all expectations.”
Born and raised in Australia, Robert spent four years educating aspiring chefs about international commercial cookery, before leaving dry land to take an Executive Chef position at Celebrity Cruises. This role took Robert all over the world, where he learnt to cook using American and European produce and cooking techniques.
In his new role, Robert will report into David Fraser, General Manager of Four Points by Sheraton Sydney, Darling Harbour.
“The revitalisation of Darling Harbour will see new convention spaces open up over the next couple of years and whilst we are leading the charge here, it’s important that we also cater for local Sydney residents and tourists looking for fashionable places to eat and drink, and Robert will be integral to the success of this,” said David.
“Robert’s passion for modern cuisine, innovative culinary concepts and large operations is exactly what we’re looking for,” said David. “Robert is going to take his experience working overseas to introduce a new level of dining experience to Sydney, which is in line with the high level of product and hospitality the hotel will unveil in June 2016.”
With the appointment effective immediately, Robert is at the helm of an 892 room hotel and will oversee five food and beverage venues, including a new, stylish restaurant and lobby bar. Later in the year, the hotel will unveil a striking rooftop bar and executive lounge offering panoramic views over Darling Harbour. Robert will also oversee catering and banquets for the hotel’s new state of the art meeting and event space. The true highlight of the convention space includes two vast ballrooms offering a combined capacity for 2,100 people theatre style, as well as uninterrupted water views of Sydney’s Darling Harbour.