For the first time in over 20 years, Park Hyatt Sydney’s harbourfront restaurant is awarded One Hat at The Sydney Morning Herald Good Food Guide 2023.
The Dining Room by James Viles, renamed after a soft relaunch in September offers a focused and approachable dining experience under its dynamic, new culinary team.
Led by respected chef, author and adventurer James Viles, who joined Park Hyatt Sydney as culinary director in March this year, the new restaurant offering is a quintessentially Australian experience – one that is based on a sense of place, purpose and people with a strong focus on sustainability; and where diners leave feeling like they have experienced some of Australia’s best ingredients, cooked naturally with effortless service to match.
This year’s One Hat recognition is an incredible milestone for Park Hyatt Sydney’s restaurant, and marks the return of James’ accolades. Since his first Chef’s Hat at just 23 years old, James continues to make strides amongst his peers, with his former restaurant two-hatted Biota Dining making the Good Food Guide hatted list for seven consecutive years.
Working alongside James and integral to the success of the restaurant since its soft relaunch just three months ago is head chef Brian O’Flaherty, formerly of Quay restaurant and restaurant manager Ruaridh Macdonald, formerly of Rockpool Bar & Grill and Woodcut restaurant. Together with their wider team of talented and passionate professionals, The Dining Room by James Viles is set to become one of Sydney’s favourite food and drink destination.
For interviews or media enquiries, please contact Maryam.awang@hyatt.com.
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