Four Seasons Hotel Sydney welcomes newly-appointed Executive Chef Jess Ong to oversee the Hotel’s food and beverage operations. Ong joins the Hotel at an exciting time, following a recent announcement it will be launching a new bar and destination restaurant in coming months. He will play a key role in overseeing these new outlets in addition to managing the banquets, in-room dining and Executive Club offerings.

Malaysian born, Ong brings with him 28 years experience and a wealth of knowledge about the Australian luxury hotel market following tenures with Sydney’s Intercontinental Hotel and Sofitel Sydney Wentworth.

Adding to his extensive hotel experience, Ong is well-versed in banqueting operations following his most recent position as executive chef at Suntec Singapore International Convention & Exhibition Centre. He successfully assisted the Centre to win the bid and oversee food and beverage operations for APEC 2009, while also managing the 2010 Youth Olympic Games food and beverage operations.

Spanning the Continents

Classically training in European and French cooking, Ong recently added Japanese cuisine to his repertoire. He cites fresh produce, attention to detail and presentation as the key elements to serving good food. “We must be able to taste the clear line of flavours from the ingredients we use,” he says.

Ong has injected his own unique style to the new Kable’s winter menu, which has come into effect this month, while also adding his creative flair to the banquets, Executive Club and in-room dining menus within the Hotel operation.