Swissôtel Sydney - Luxury hotel - Executive Chef

Before joining Swissôtel Sydney, Paul Clune honed his skills at gourmet restaurants and luxury hotels in Ireland, New Zealand and Australia.
The seasons are my greatest inspiration – when ingredients reappear at the markets I’m inspired to try out new ways to prepare them. My favourite ingredient is thyme. It’s such a versatile herb and it enhances the flavour of so many different dishes, from meat and vegetables to ragouts.

I don’t want our cuisine to be over-complicated. Sustainability is also a guiding principle at Swissôtel Sydney – we’ve already achieved goals including using only cage-free eggs and sustainably sourced fish.

My vision is to provide our guests with a memorable dining experience – there’s nothing more satisfying than seeing a restaurant full of people enjoying a meal that they’ll talk about afterwards.