Four Seasons Hotel Sydney is enhancing its culinary creations by appointing Francesco Mannelli to Executive Chef where he will oversee all food and beverage outlets, including his award-winning restaurant Mode Kitchen & Bar.
Francesco Mannelli is an award-winning chef and specialist in creating simple yet technically brilliant, delicious dishes that hero fresh, seasonal produce. Originally from Florence, Mannelli has more than 25 years’ experience in some of the best restaurants in Australia and Italy, including a decade in hatted Sydney restaurants such as Balla, Est. and Bistrode CBD.
Born into a family of food lovers in one of the world’s most food-centric regions, Mannelli was brought up to respect the best quality produce and the suppliers behind them – and this remains the uncompromising foundation of his cooking philosophy to this day. As a boy, he spent hours in the kitchen learning from his mother how to cook traditional Tuscan cuisine; picked grapes, harvested olives and watched the process of cold-pressed oil at his uncle’s vineyard and olive grove; and on weekends travelled 100 kilometres (62 miles) to fish off the sand of the Tuscan coast.
“I inherited this passion, bringing it with me to Australia where I’ve really enjoyed the abundance of quality local produce – I have the best fish in the world available at any time. I’m excited to be working with such great ingredients, in such an iconic location and hotel, to create memorable dining experiences for guests.”
After following his dream to move to Australia, Mannelli gained a reputation for uncluttered and technically perfect cooking. He was handpicked to support celebrated Chef Peter Doyle at the renowned Est. three-hatted restaurant, British Chef Jeremy Strode at the hatted Bistrode CBD restaurant, and Stefano Manfredi’s modern Italian restaurant, Osteria Balla. At Four Seasons Hotel Sydney, his rustic Tuscan-style evolved into a more contemporary approach, which defines the seasonal modern Australian menus at Mode Kitchen & Bar.
In his new role as Executive Chef, Mannelli oversees all of the culinary outlets including Mode Kitchen & Bar, Grain, the poolside Cabana, in-room dining, as well as conferences and events. From five-star catering across a dozen event spaces, including the 500-person Grand Ballroom, to designing personalised menus for intimate VIP dinners, and delivering innovative room service menus across 531 guest rooms the role plays a major part in the hotel operations.
“I’m excited to lead a team of such passionate chefs in the hotel and to make an impact on all of our menus reflecting seasonality and creativity, “ says Mannelli. “A benefit to using technology in the rooms and having a Four Seasons App at our fingertips, enables me to provide seasonal in-room dining menus and changing it as needed.”
As the hotel continues to attract locals for staycations, dinner in Mode Kitchen & Bar and evening cocktails at Grain, the hotel is elevating experiences with luxury inclusions, and perfectly executed food is a minimum.
A master of his craft, Mannelli’s seasonal menus and passion for local produce will be reflected throughout all the dining outlets at Four Seasons Hotel Sydney.
