Swissôtel Sydney - Luxury hotel - Executive Chef

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.

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Swissôtel Sydney ☆☆☆☆☆
68 Market Street, Sydney, NSW, 2000
Tel: +61 (2) 9238 8888
Fax: +61 (2) 9238 8899

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