Swissôtel Sydney’s Renee Bou-Samra, Samantha Noble & Swissôtel Singapore, Carolyn Tay

Swissôtel Sydney General Manager, Wayne Horbach, Dir Media Relations, Carolyn Tay, Executive Chef Justin Zammit & F&B Manager, Brook Sargeant

Swissôtel Hotels & Resorts had a lot to celebrate last night at their Sydney hotel Presidential Suite, bringing industry friends together to mark their 30th global Anniversary, the launch of their first hotel in India and a new culinary team at the Swissôtel Sydney.

To mark the milestone 30th anniversary, the hotel group launched a 30 per cent discount on the best overnight rate for bookings 30 days in advance across all of their international hotels, which has now been lifted to 29 after adding Kolkata this month.

Executive Chef Justin Zammit with a sampling of the desserts

The new five star deluxe hotel is part of Kolkata’s second City Centre shopping mall, and features 147 rooms, three restaurants, lobby and rooftop poolside bars, as well as conference facilities and banquet spaces. 

However, it was the new culinary team at the Swissôtel Sydney that stole the show last night, offering guests a sampling of their new menu, which included a twist to a traditional Bellini, mouthwatering canapés and delectable desserts.   

The team is helmed by Executive Chef Justin Zammit and F&B Manager Brook Sargeant, together bringing years of domestic and international experience, and have revamped the entire food and beverage options at the Swissôtel Sydney and in particular the hotel’s signature restaurant, Jpb.

For more information on any Swissôtel property, visit www.swissotel.com