Four Seasons Hotel Sydney is pleased to welcome newly-appointed Executive Chef, Stuart Doust, who is already elevating the hotel’s culinary offerings to new heights.
Doust has wasted no time in putting his own stamp on Kable’s cuisine, with the official launch of his new modern Australian brasserie-style menu this quarter.
“I wanted to create a menu which would have broad appeal to all our guests, from quick casual-style dishes for fast business lunches to a range of gourmet, grilled and seafood options for those wanting a longer relaxing meal.
My philosophy on food is to take natural products and flavours, then present them to guests in an innovative yet comfortable manner,” said Doust.
With 19 years of international experience ranging from large city hotels and luxury resorts to royal yachts, Stuart brings a wealth of knowledge to Four Seasons Hotel Sydney’s Food and Beverage operation.
Having started his Chef career in England and Scotland using traditional cooking methods, Doust has gathered invaluable skills working with local ingredients in Western, Asian and Middle Eastern cultures. Most recently he worked as Executive Chef at Four Seasons Hotel Cairo at Nile Plaza, after having spent several years with Shangri-La Hotels in China and Malaysia and Banyan Tree in Seychelles.
Stuart’s new menu is available in Kable’s daily for lunch, 12pm – 2:30 pm and dinner, 6pm – 10:30 pm.
For Kable’s reservations visit www.fourseasons.com/sydney/dining or call (02) 9250 3306.